One of my favorite things about summer is the vine ripened perfection of tomatoes.  Just this week my neighbor across the street brought over a bag full of homegrown goodness for our family to enjoy.  The tomato is undoubtedly one of God’s greatest gifts to men.  So, in ode to my favorite summertime “fruit” I decided to make one of my favorite soups… gazpacho!

There are many varieties of this rustic Andalusian dish.  Growing up my mom and I would often frequent the cafe “Shulers” down the street from our house in Michigan and order gazpacho blancho.  I was hooked from the first bite!  That particular gazpacho was cream based… delish!

This week I decided to make a tomato based gazpacho, although the basic composition is the same… chilled, acidic, rich.  

This dish cost less than $9.00 to make, and yielded approximately 8 cups of soup.  I’d say that is pretty good!  I used a basic recipe from


I simply combined into my food processor:

4 cups organic tomato juice

1 onion, diced

1 green bell pepper, diced

1 cucumber, chopped

2 cups diced tomato

2 green onions, chopped

1 clove garlic, minced

3 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tsp. dried tarragon

1 tsp. dried basil

1/4 chopped fresh parsley

1 tsp. sugar (I omitted this)

salt and pepper to taste


I pulsed the mixture until the components were roughly chopped into little beads of vegetable goodness (choose your chunkiness).


There is just something about this soup that cools you to your core…


I poured my gazpacho creation into a big, lidded Portuguese painted pot and chilled it for about an hour before serving.  Days later the pot is still in my refrigerator, and the soup is tastier than the day I made it!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s