Beat the Heat with Kicked Up Gazpacho

Ingredients for Gazpacho

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I don’t know where you live, but here in California it is hot, hot, hot right now! It’s so hot that the last thing I want to do is turn on my oven or even spend any extra energy cooking when I don’t have to. The most refreshing thing lately? Gazpacho.

Gazpacho Bowl
It’s the easiest (and quickest!) way to get all your veggies in daily and tastes great ice cold straight out of the fridge. Make it at the height of summer (right now!) when tomatoes are juicy and at their peak. I like to use a spicy v-8 juice as the base of my gazpacho because it adds a nice little kick. I also throw in a jalapeno pepper! If spice isn’t your thing, simply substitute the spicy v-8 for regular tomato juice and leave out the pepper. Your gazpacho will still be just as delicious and refreshing.

Gazpacho Bowl
My favorite way to serve this soup is just with a big hunk of French bread and a slice of nutty cheddar cheese. Pack gazpacho in a thermos with ice cubes to send to camp or work; it will be a healthy and welcome treat when the sun is at it’s highest.

Kicked Up Gazpacho

gazpacho-hp

Keep your kitchen cool with this simple and healthy gazpacho recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.

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Ingredients

  • 1 red bell pepper
  • 2 cloves garlic
  • 1 cucumber
  • 1 jalapeno pepper, seeded
  • 2 stalks celery
  • 1 small red onion
  • 2 plum tomatoes
  • 1 lemon, juiced
  • 1 large bunch parsley
  • 1 large bunch fresh basil
  • 1 cup V-8 tomato juice
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper

Directions

  1. Roughly chop all vegetables then place in a large bowl with the olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs.
  2. Puree until just smooth in a high speed blender or food processor in two batches. Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil.
  3. Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.

Yield: 4 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

  • http://www.facebook.com/people/Isabel-Blandon/1650850316 Isabel Blandon

    Mmm !! Que rico!!

  • http://www.smokeintostars.wordpress.com/ jenna k

    that first picture is gorgeous! i planted my tomatoes way late, but i’ll have to make this when they’re ready because i’ve never had gazpacho.
    http://www.smokeintostars.wordpress.com

  • sam

    Awesome pictures Jenna! This is looks yummy but I’m scared to try it in a thermos! haha I will though, because I trust ya. Check out my new blog that you inspired: http://www.journeyisreward.wordpress.com =)

  • http://tuyensinhdaihoctoiec.com/ Lam bang dai hoc

    Looking good food losses, I also try to find out why.

  • Priscilla Grim

    Um, any self respecting cook would NEVER put V-8 in Gazpacho. This looks as disgusting as I am pretty sure it tastes in comparison to the real thing. http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html

  • bizmark

    No “print” button?

  • Lori Cole

    For a more Mexican touch, swap out the basil and parsley for cilantro!

  • Madeleinejean

    not exactly how we make it in Andalucia but it looks like a good way to eat your veggies.

  • jpix

    Wrong, self respecting chefs do use V-8. If you like the rather bland version you posted: live a little and try Alton Brown’s version. You are right about the pictures not looking that appetizing but mine came out more orange and tasted wonderful, although I substituted an habanero for the jalapeno.

  • Jannycraig

    bit of a snob, are we? Low-sodium V-8 is a perfectly respectable juice! And i’s just her suggestion……

  • 2ningyaya

    It really needs to chill o’night or for at least a few hours to reach it’s optimum flavor. Serving it right away is really wimpy.

  • http://www.facebook.com/profile.php?id=1117404222 Mary Ellen Schultz

    Why puree and lose all the beauty of the fresh vegetables??? Just chop, and it is much more appetizing than your photos (even with the well intentioned garnish ; ))

  • http://www.pbs.org/food Ashley Carufel [PBS Food]

    We will have a “Print Recipe” feature ready when the full site launches later in the the summer. Let us know if you have any other suggestions for features!

  • EUREKA!

    Her name says it all..Grim Womyn?…Who would expect something agreeable to come out of such a “self-respecting” cooks shoot?

  • FatalDoseofM

    What a fabulous rendition of a Classic recipe. Talk about the spice of life; I love it!

  • Home Chef

    I agree 100% with Grim Womyn. The Gazpacho is a healthy RAW dish. I would never ruin it by throwing in a leaching canned or plastic container of pasteurized, preservative rich V8 juice.

  • Cathfaust

    V-8 is perfect. I just made Gazpacho yesterday. This is pretty much my recipe except that I add some worcestershire sauce which gives it a bit more body. Also, i puree 1/2 the veggies and add the remaining as diced to give it more crunch and interest.

  • Chefs

    Says who? A pretentious, snooty troll who’s probably no Paul Prudhomme either.

  • Chefs

    The way I figure it, if you don’t like it, don’t make it. If you disagree, feel free to say so and explain. But a gazpacho recipe’s comments are a really odd place to vent so much hostility. Kinda makes everyone wonder what other dysfunction plagues your day.

  • Chefs

    You certainly have a less hostile and more reasoned way of saying it. Mark one up for you!

  • http://twitter.com/Pinciano Ramón

    How can be fresh-taste a Gazpacho with jalapeño peper? I prefer spanish recipe.

  • Sherri

    Too heavy on the balsamic vinegar; that much flavor is much too strong in my opinion. 2 or 3 teaspoons would have worked better, I think.