Our refrigerator is kind of a dream-come-true right now, filled with fresh foods of the season … we have a bowl filled with cold pink grapefruit and orange segments in their own juice, a watermelon, a pitcher of sun tea, and cole slaw ready to go, and this:
Ice cold Gazpacho!
In case you need some amazingly delicious, summer-perfect healthy soup, I thought I’d show you how easy Gazpacho is to make. You start by putting a cup and a quarter of chilled tomato juice into a blender.
To that you add one tomato and half of a peeled cucumber, both roughly chopped . . .
Then add vinegar, oil, a little sugar (unless you have tomatoes from your garden, then you really don’t need sugar) and cayenne . . . (I’ll put the recipe at the end). This soup makes you feel like you’ve been zinged with good healthy things . . .
Blend well until smooth . . . pour blended ingredients into a large container or pitcher…
. . . then add another 2 1/2 c. tomato juice to the mixture . . .
Chop fresh vegetables into bite-sized pieces, cucumber, celery, red onion, zucchini, tomato and green pepper . . . pieces small enough so that when you’re eating it, several can fit on a spoon at the same time.
And add them to the tomato mixture . . .
Put in some green onion tops (scallions) — or chives from your garden if you have them. Stir it all up good . . . then, a bit more of your own special brand of spice . . .
Add salt and freshly ground pepper to taste, and chill it all well . . .
I added chunks of cooked shrimp … and garnished it with a little sour cream and a fresh chive flower . . . but it’s good just plain. More than good.
The 1/4 tsp. of cayenne I mentioned earlier is my new addition to this recipe. It’s optional, but it gives the nicest little kick, just a little, not too much. Stir it in at any time, or when you’re about to start the blender. I also mix the red wine vinegar, half and half, with good balsamic vinegar. But it’s good no matter what. Have it for dinner and go to bed skinny. ♥
This looks so delicious…and summery! Thanks for sharing such a dish with us. I think I need to make that this week.
And, I loved the glimpse of summery goodness in your frig. Now I’m hungry for chilled grapefruit segments. Yum!
Thanks for including us in your quiet world this morning… we’ve loved being a part of it today!
Hugs to you (and the kitty cats),
PS. The other day I typed ‘oxo’ under my name and my quick-witted sister said she immediately thought of soup granules in a cube. We laughed. Now I type it ‘xox’.
Your creative blogs and unending creativity and joy fill my days with such pleasure and renewed enthusiasm ! Your gazpacho recipe will be made and shared with friends after my trip to the farmers market…thank you 🙂
Thank you so much, it looks lovely, cool and delicious. Oxnard Polly.
Did you know that gazpacho is made differently in Spain? They purée it and add just a few chopped veggies. I have the recipe if you would like to try it. It is really amazingly delicious and very different looking and tasting from the American recipe. Maybe we all need two recipes for gazpacho in the summer!
Mine is pureed with vegetables added . . . is it different?
The one from Spain is a drink and it’s as smooth as silk. Olive oil is slowly drizzled in and there are no chunks of vegetables. At least the version from my sister-in law is and she lived there for many years. The best taste of summer! I would be glad to share my recipe if you like.
There are so many versions that’s for sure. We’d love to have your recipe!
P.S. I don’t have a web site. Do most gals have one?
As I am sweltering at this moment, the idea (and possibility!) of cold Gazpacho is refreshing to my body and soul!! Thanks for the recipe in your “letter”!
How much balsamic vinegar and how much half & half?
Hi Mary Jane. I’m making this today with all fresh veggies we got this weekend at the Avila Barn (Susan Branch Country, lol). I think Susan meant 1/2 red wine vinegar and 1/2 good balsamic vinegar, not dairy half and half —- but it won’t be the first time if I am wrong!
Sometimes I add beef broth or use V8 juice. Either way, a big dollop of sour cream is a must. Yummy mummy. The chive flower is lovely on top. As usual, your pics make me happy (and my mouth water).
Would it be possible to mention the ingrediants in grams and liters and/or deciliters? Hope you inderstand.
I live in Holland and we don’t use cups and oz.
By the way I watched a documentary about Martha’s vinyard on YouTube. It’s so beautiful. You are really blessed to live there. But I wonder who was or is Martha?
This is just right for summer days, indeed. I’ve been working on my Homemade Recipe Binder, putting in family recipes from way back. Decided to add the Gazpacho to the book, too. Thanks for your time, paintings, whimsey, and thoughts. It’s a pleasant journey, and, hopefully, will continue pleasantly (though life is not always, is it?). Hope your family are all well.
Hi Sue, This sounds great. Other Gazpacho recipes have never inspired me to want to try making it. This one has. Thank you, as usual, for you inspiration. I love you and your wonderful work. Glad to have you in my life…
This recipe is the cleanest Gazpacho recipe I’ve ever tasted, very bright clean healthy-tasting flavor with a little zip.
I plan to make your Gazpacho recipe today. It’s been hot and humid here in the Washington, DC area. I’ve made multiple trips to Trader Joe’s to purchase their gazpacho, which I really like, but they STILL do not have ANY. I’m getting desperate……I’ll just have to make my own!!!! Thanks for the recipe. <3
I hope it turns out good for you Sharon!
Hi, Susan! One time many years ago my best friend brought her husband to visit us in Colorado, and for Saturday lunch when they first arrived I decided on Gazpacho as our main course. I was so pleased with myself…a cold soup seemed kind of “elegant” in its own way. Best friend loved it, but unbeknown to me, her hubby did not like vegetables and to this day teases me about coming to my house for some “Gestapo” soup! I can’t remember if we had to make him a baloney sandwich or what, but we do still laugh about my Gestapo Soup!!!! Thanks for your recipe. It’s gonna be good!!!
Your cookbooks are an inspiration–beautifully illustrated, whimsical, wise, AND healthy! I am making your Gazpacho this weekend as part of a lite cold supper with friends. Thanks! Happy cooking! And thank you again!
Hope you love it Ruth!
I can’t imagine a better looking or tasting soup! Thanks so much for this fabulous recipe!! I’m addicted to tomatoes. My favorite summer breakfast is a slice of toast topped with cream cheese, thin sliced cucumbers and sliced fresh garden tomatoes. Sprinkle with a little s/p and then enjoy!
The addition of cayenne in your recipe for Gazpacho looks interesting ~ I’ll try it next time!
I must try this dish, I can smell it already!!! Also I just want to say that your new book ~ Ahhh… “A Fine Romance” ~ It is exquisite!! It also looks so inviting next to my bedside, begging for me to read just one more page ( which mind you is never really one more page!!) Thank you from one artist to another. You are my inspiration to keep painting what I see in my life!!
Thank you Christine!
A tip I’ve grown to love: plain GREEK yogurt can take the place of sour cream in recipes. Some brands might need to be drained, but the consistency and taste work measure-for-measure as a topping and when baking. Great for those who are watching their cholesterol or are lactose-intolerant! A perfect finish to Sue’s gazpacho . . . 🙂
Love this recipe, it’s perfect just the way it is!!!
You know what? That’s just what I think! 🙂
Thank you for this most delicious recipe! I’ve tried it a couple of times now and I love how it can be changed with different ingredients. Years ago I had a wonderful (very small amount) of gazpacho in a tiny glass bowl, place in a bed of crushed ice at a waterfront restaurant. It was in Maine and they had placed a large dollop of crab meat right in the center! This is now our 4th of July beach favorite! Now it’s really my favorite as I had usually just purchased the soup! Thank you from the bottom of my heart! 🙂 Sandi
Thank you back Sandi!
I love gazpacho !i will try your recipe for sure . going to farmers market Sat am! Going to be 100 in my town!yikes!
Wonderful! Had some at the Tisbury Farmer’s Market Wednesday. I will have to try this recipe. Loving my week on the island with my family. Took the grandchildren to the alpaca far this morning. Loved our visit at the Gray Barn farm also.
Happy Summer from Chilmark, Susan! V8 or Very Veggie juice, fresh, chopped flat leaf parsley, a green or yellow sweet bell pepper, a crushed clove of garlic, honey, tabasco, a pinch of oregano, & ground cumin add a kick too. We all love the crisp, fresh, summery crunch of the diced veggies! Thanks for posting your delicious, colorful process!
Sounds delicious! I tried Gazpacho many years ago and did not like it. For some reason I am not a tomato juice fan, although I love tomatoes, tomato sauce, ketchup & tomato soup! Weird…I know. Well, I am trying to cook & eat healthier now and this sounds refreshing, healthy & yummy! What kind of oil do you recommend for this?
Plain, not olive . . . something healthy and tasteless. I think you’ll love it ~ ice cold it is SO fresh!
I made this for supper tonight. I did add the tiniest bit of garlic. It is sooo good. This is the recipe that I will use from now on.
Going to try this weekend…looks delicious! Thank you Susan!
I’ve added the recipe to my menus for the week. Can’t wait to make it. I will, however, omit the green peppers (they don’t like me!)
Also wanted to tell you how much I enjoyed your Love Affair book. I tried to read it slowly ( a very difficult task) so that I could savour every experience. Thank you, thank you…..from one Susan to another.
Glad you love watching Turn as much as I do!
This recipe was in your first book which my late husband gifted me on Valentine’s Day in 1990. It has been my gazpacho recipe ever since. Wonderful! I have given your girlfriends’ book as gifts to several of my best friends….and I have many of your other books. I look forward to the new ones. BTW, how about a book for budding children cooks? I have an almost 5 granddaughter who is beginning to take an interest in cooking.
Dear Susan, I just made the soup last week which was my mothers. She received the recipe from the cook where they rented a home in Spain on the Mediterranean. We had the soup at least twice a week. This has been a staple in my life since the early ’70s. I ate mussels everyday at lunch for three weeks….yummy.
Susan – I just made this – it is delicous! I noticed afterward that you suggested not using olive oil (too late – already done). Is there a reason for not using the olive oil?
Oh, olive oil’s just a bit heavier, this being a very light gazpacho, but it really doesn’t matter, sometimes I do it too, or maybe just half and half, other times I use aged balsamic vinegar instead of the red wine, and sometimes half and half of that. It’s always great no matter what. Needs salt and pepper too.
Susan, I have 3 of those birdfeeders!!! Are they not the best thing since sliced cheese!? We have so many birds come and visit it is just heavenly to sit and watch them.
Trying the gazpacho promptly!
Have a beautiful, flower filled week!
I love gazpacho! I also love you (hope that’s okay(?)) I am going-on-90, am housebound and disabled. But this certainly doesn’t deterrr my joy — as long as I have access to “Susan Branch” and your genius for giving happiness to others. I am a prayer-warrior for my Church — you, my dear, are a joy-giving warrior for a weary world, Keep the love of beauty alive! God bless you abundantly. (No recipe, just gratitude)
Patricia!!! Thank you for your kind words! Giant X’s and O’s and a big hug! XOXOXO
We, in California add several minced Avocados too….YUM!
What a joy to find your beautiful “letter”. It feeds my soul and gives me a song in my heart. Your ideas, precious pictures, words of wisdom all on a summer’s day! Thank you ever so much.
Girlfriends are right. There are many versions of gazpacho. Friends and neighbors in Tampa, who are one or two generations removed from Spain, or my fellow teachers who came from Cuba, have given me several.
Everything turns to cooling dishes this time of year. Last week, I made a full blender of Gaspacho, and I took a bottle of it out to my best Maine friend at her camp on Donnell’s pond. She gave us snacks and a gin and tonic. The beautiful day with a breeze to keep the buggies away was free!!
I always, always put in 2 large cloves of garlic, no matter the other ingredients. The folks from Spain always add roasted red peppers, which can be bought in jars. The rest depends on what I have here in Maine. I, too, use Cabot’s Greek Yogurt to dollop on. Unless I’m just slurping it out of a glass. I like mine a bit chunky. I just finished off the last of it with my lunch….of low fat cottage cheese (for the calcium) mixed with tabouli and the gazpacho.
Thanks to you, Susan, and to others for the ideas.