August 26, 2014
1 Ratings
  • Serves 4
Author Notes

Gazpacho = Liquid Salad. For decades, I made gazpacho with fresh tomatoes and canned tomato juice. Even though cold soup is the perfect thing to eat in hot weather, it’s hot in June and July, and local ripe tomatoes aren’t in season here until August.. About five years ago, a Whole Foods flyer had a gazpacho recipe that used canned tomatoes. I substituted the canned tomatoes in my favorite recipe, and it wasn’t noticeably different from the version with tomato juice. Problem solved! Now I can make cold gazpacho whenever it’s hot without having to wait for tomato season. I usually make the tomato base first thing in the morning, letting it chill all day. No heating up the kitchen! —aplatefulofhappiness

What You'll Need
  • 1 can (28 oz) whole, peeled tomatoes, undrained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ cups red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoons Tabasco
  • 2 tablespoons chopped fresh basil
  • 1 cucumber, peeled, seeded, and diced
  • 1 green or red pepper, seeded and diced
  • 2 scallions, sliced
  • Salt & pepper to taste
  1. Puree tomatoes, garlic, olive oil, vinegar, Worcestershire sauce, Tabasco, and chopped basil in the blender until smooth (at least 1 full minute, maybe two). Season with salt and pepper to taste.
  2. Transfer tomato puree to a container, and chill for at least 2 hours.
  3. Just before serving, stir diced cucumber, pepper, and scallion into the tomato base. Ladle into bowls.
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