I know I said this was the best gazpacho recipe and I promise I still really like that one. This one is a teensy bit better and reminds me of a bowl of gazpacho from a restaurant in my hometown that doesn’t exist anymore. It’s the perfect HOT summer dinner. We found this gem hidden in a Mexican cookbook that we bought years ago:
Now the serving suggestions include:
But truthfully, we don’t bother because the model didn’t include the garnishes and it’s just as good.
- 1 cucumber (the original recipe says small we just got an average size one) peeled and chopped
- 2 red bell peppers seeded and chopped
- 2 green bell peppers seeded and chopped
- 2 tablespoons garlic cloves we really like garlic so we used about twominced garlic
- 1 cup fresh basil sprig we have this growing in the kitchen and used about a quarterof leaves
- 2 1/2 cups strained tomatoes (we had a heck of a time finding strained tomatoes in our Mid-Missouri town so we used tomato puree)
- 1 tablespoon extra-virgin olive oil splurge and use the good stuff. We have some wonderful EVOO from C's trip to Spain!
- 1 tablespoon red wine vinegar splurge and use the good stuff
- 1 tablespoon balsamic vinegar splurge and use the good stuff
- 1 cup and 1/4vegetable stock
- 2 tablespoons lemon juice
- salt and pepper to taste
Some people keep this extra chilly by serving an ice cube at the bottom.
Instead of crusty bread (because I’m still limited in my wheat and gluten intake) we served it with corn quesadillas! Delicious!
p.s. Summer 2016 update: even our toddler loves this gazpacho, which she calls “sauca!” She’s been practicing using a spoon on her own and if we keep this a bit on the chunkier side, she’s 90 percent successful!