Hubs and I love gazpacho. It’s one of our favorite summer treats. Fun fact: we even served it as part of the appetizer course at our wedding. Yes, we really like it.
We’ve made several different variations – some smooth, some chunky, most red, but one time we made a green variety that was delicious albeit a little sweet. So over the course of all this gazpacho-ing we’ve compiled our favorite aspects of these different types and now have a go-to recipe.
We like our gazpacho on the chunkier side so I don’t over process the veggies in the food processor. But you can certainly give them a few extra pulses if you desire a smoother soup. Additionally, you can add extra tomato juice to thin it out.
The high today in Philly is predicted to be in the 90s, so you better believe I’ll be happily eating a big bowl of this chilled deliciousness for lunch!
Chunky, Red Gazpacho
Serves 6-8 (larger portions) – I always make a ton because we love it so! But feel free to halve the ingredients for less.
2 hothouse cucumber, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
2 red onion
6 garlic cloves, minced
4 cups ounces tomato juice (3 cups)
1/2 cup white wine vinegar
1/4 cup red wine vinegar
1/2 cup olive oil
1.5 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
Chop the cucumbers, bell peppers, tomatoes, and red onions into 1-2 inch pieces. Place each vegetable separately into food processor and pulse until coarsely chopped. Pulse a few extra times if you want a smoother soup – otherwise do not over process! Empty each vegetable into a large bowl, scraping out the food processor bowl each time.
Once all the processed vegetables are processed – stir to combine. Add garlic, tomato juice, vinegars, olive oil, salt, and pepper. Stir to combine. Refrigerate until chilled, about 1-2 hours.
Before serving, adjust the seasonings with salt, pepper and vinegars. If desired, top with a drizzle of olive oil.