Gazpacho Gaztronomy

The speed chopper whizzes into a frenzy as the humble ingredients to this Gazpacho soup blend into an awesome array of tangy flavours. Ripe organic tomatoes, Spanish onion, cucumber, red capsicum, fresh herbs…the list of heavenly raw goodies grows until this dish is literally bulging with health benefits, Happies. Note: guys, this is a good one for you as the tomatoes are GREAT for your prostate. Just saying.

I’m not normally one to enjoy a cold soup. For me, soup is meant to be eaten piping hot on a freezing winter’s night and accompanied by hearty seeded bread that’s perfect for dunking.

But come the summer months here in Asheville, with the searing southern heat burning my neck, and the humidity crawling to high, chilled soup suddenly beckons my name and before you know it, a rather large bowl of Gazpacho is being served up. Hooray!

I can’t take credit for this one, my soon-to-be step-father-in-law (gosh, that’s a mouthful) cleverly whipped this up after having a moment of nostalgia regarding his college days. Born in Hungary, growing up in Trinidad, and finally settling in America, this man is a walking world map in his knowledge of foreign flavours and cultural diversity. And, one of his many memories of college revolves around Gazpacho, a soup he made time and time again to keep the food bill low, and the flavour levels high.

Here’s the soup he dished plus some millet pita crisps I prepared as accompaniments…

As I mentioned the other day, raw food is the shiznit, and nothing is easier than this tasty soup that takes 1 minutes to prepare, a night to chill, and approximately 3 minutes to demolish.

The recipe is as follows if you want to feed 8 mouths…

6 ripe tomatoes – peeled and chopped

1 purple onion – finely chopped

1 cucumber – peeled, seeded and chopped

1 sweet red capsicum – seeded and chopped

2 stalks of celery – chopped

1 – 2 tablespoons of parsley – finely chopped

2 tablespoons of fresh chives – finely chopped

1 clove of garlic – minced

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil (good quality if possible)

2 tablespoons freshly squeezed lemon juice

2 teaspoons raw brown sugar

salt and pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon of Worcestershire sauce (not for the vego’s though)

4 cups of tomato juice

And here’s what you need to do with these delicious ingredients…

Simply combine all the above ingredients (I find chopping with one of those funky hand-held choppers makes life a lot easier) and then blend in a blender or food processor until the desired consistency.

Place in a non-metal, non reactive storage container, cover tightly and refrigerate overnight so that it chills and becomes even more delicious. Serve with some baked millet pita crisps with mixed herbs, olive oil and rock salt. 2, 4, 6, 8…

Tell me Happies…

Are you into chilled soups?

Are you a Gazpacho fan?

Are you about to become one?



  1. Claire · July 14, 2011

    This sounds delicious! Maybe not for the current freezing days in Canberra, but one to remember once Summer rolls around.

    Also Yaz – congratulations on your engagement! I can’t wait to hear all your bridal tips and tricks over the coming months on Primped.

  2. Alex Thompson · July 14, 2011

    I don’t even like Tomato but this sounds bloody delicious.

  3. Kay · July 14, 2011

    Bride to be! Well if that is not a happiness post I don’t know what is…
    And even though Sydney is freezing right now I am craving cold soups and salads.
    Tomato is a wonder food often forgotten about when there are super berries branded wonder foods. The lycopene in tomatoes are what its all about! Cheaper than berries in winter too.

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