If you’re here to read about the band “Gazpacho: Gente de la noche”, you’re in the wrong place. Or, if you’ve done a search (as I have) on Gazpacho and wonder why Google returned some highly-rated hits on an unpopular Norwegian band that named themselves after a cold Spanish soup, I can’t help but explain that conundrum, either. . However, if you are here to learn and make gazpacho soup, you are in the right place!
Gazpacho was created out of necessity, the need for a cold, refreshing soup on a hot summer day. Gazpacho originated in Andalusia, a region in southern Spain; It is widely consumed in Spain, Portugal and Latin America. My impetus for creating/inventing this soup is the fact that gazpacho recipes vary wildly in terms of ingredients, texture, and even viscosity; Geographic regions, availability of ingredients, and family traditions also play a role. My more obvious additions of chickpeas and English cucumber embrace a healthier (via chickpea protein) and simplified version of this dynamic soup.
For the best flavor and health benefits, be sure to use the freshest, highest-quality ingredients for this soup.
Difficulty (Scale from 1 to 10): 3
Servings: 8
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Ingredients
6 ripe tomatoes, (optional – peeled and chopped)
1 red onion, finely chopped
1/2 (2 cups) chopped English cucumber
1 can (15 ounces) mashed chickpeas
1 red bell pepper – seeded and chopped
2 celery stalks – chopped
3 tablespoons fresh parsley – chopped
2 tablespoons fresh chives – chopped
2 garlic cloves – minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 spoon of sugar
1 fresh jalapeño, seeded and deveined (optional, for a spicier flavor)
salt to taste
freshly ground black pepper to taste
8 drops (or more) Tabasco sauce – to taste
1 1/2 teaspoons Worcestershire sauce
4 1/2 cups tomato juice
Preparation
Combine all ingredients in a blender and blend until desired consistency.
Refrigerate and store in a tightly covered, non-reactive, non-metallic container for 8-12 hours, allowing flavors to blend.
Enjoy your Gazpacho!!