Make Ahead

Favorite Gazpacho, Old Style

October 30, 2009
0 Ratings
  • Serves 4-6
Author Notes

This is from a file of party recipes. I was throwing one, and my sister suggested gazpacho in shot glasses, served from a tray of ice, with a tiny dot of sour cream squirted on top. I did that, because even at my age I still do everything she tells me to do. And it was a hit. Allison says it's an old recipe from my mother, but I don't remember every having it as a kid. It's super easy, and very 1970s to me. "Marsha, Jan: your cold soup is ready!" And it's delicious. I do not know why. —EmilyNunn

What You'll Need
  • 3 cups chopped ripe tomato
  • 1 cup finely chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped cucumber
  • 1 clove garlic
  • 1/2 cup good olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons salt (trust me)
  • 1 teaspoon paprika
  • 1 dash cayenne
  • 3 dashes Tabasco (or more, to taste)
  • 10 1/2 ounces chicken broth
  • 3 cups tomato juice
  1. Blend all ingredients in food processor or blender. Refrigerate until completely chilled, of course. Don't leave out the green pepper even if you hate them, like I do. It's really great in this. Serve with a dollop of plain non-fat yogurt (Allison) or a blob of sour cream (me), and snippets of chive.

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