Gazpacho, June Kosher Connection Link Up

This month’s link up is cold soups. I racked my brain for days trying to think of a fun, different, and original cold soup idea. And I thought of a bunch, mostly dessert ones. But then I thought to myself that summer is coming and a lot of my family members like the original cold soup, gaspacho, and I realized we don’t have a recipe for it on this blog. So why not just stay simple and make that?homemade gazpacho -- the kosher foodies

It wasn’t as simple as I thought it would be, because I needed to find the perfect recipe for gazpacho. Turns out none of my friends had recipes they recommended. And my cookbooks weren’t so helpful either. The internet has tons of recipes, but I wasn’t in love with any of them.

gaspacho/gazpacho

gaspacho/gazpachogaspacho/gazpacho

Then I consulted my How to Cook Everything app and found a simple recipe from Mark Bittman. You really can’t go wrong with his recipes, so I settled on the recipe and went shopping. The verdict? Easy ingredients, easy preparation, and delicious cold soup!

gaspacho/gazpacho

Well, everyone else liked it. I happen to not like raw tomatoes. But if I did, I’m sure I would like this soup. Leave out the garlic clove (or replace it with a roasted one) if you don’t like the spicy flavor that it imparts or are feeding it to a 2-year old, like I wanted to (the kid just loves tomatoes).

gaspacho/gazpacho
Gazpacho, adapted from Mark Bittman:

Ingredients:

  • 1 pound, roughly chopped
  • 1/2 cucumber, peeled, seeded, and chopped
  • 2 ┬áslices day old bread, crusts removed, torn into small pieces
  • 2 teaspoons extra virgin olive oil, plus more for garnish
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 small shallot, diced
  • Salt and freshly ground black pepper

Directions:

  1. Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
  2. Taste and adjust the seasoning.
  3. Serve immediately (or refrigerate and serve within a couple of hours), garnished with a drizzle of olive oil.


  • Tali Simon

    When I was working on my gazpacho recipe last summer, I remember seeing versions that call for bread, like you did. To be honest, it weirded me out a little to have bread in my soup, so I didn’t go that route. I’m interested, though — does it just make it thicker?

    • http://thekosherfoodies.com/ Jessica

      it’s just a thickener. doesn’t give any different taste or anything

  • http://www.confident-cook.com/ Hindy Garfinkel

    The colors in gazpacho always make me happy. I always love how a spoonful just tastes of summer!

  • http://www.ronniefein.com/ Ronnie Fein

    Very simple, classic version. I do something similar but add fresh basil. Very refreshing for the summer and you can make it ahead.

    • http://thekosherfoodies.com/ Jessica

      fresh basil would probably make this much better!

  • Alison @ Alibabka

    Cant go wrong with a great gazpacho!

  • http://thejewishhostess.com/ Thejewishhostess

    I love great gazpacho variations. This looks like a nice one!

  • http://www.thisamericanbite.com/ This American Bite

    This is how you know it’s summertime!

  • Sarah Klinkowitz

    This looks super-simple! I love that!

  • Whit @ jewhungry.wordpress.com

    Mmmm . . . gazpacho. Perfect for hot MIami nights.

  • Chanie@BusyInBrooklyn

    Cant go wrong with a classic gazpacho.

  • http://joyofkosher.com/ Tamar Genger

    Love gazpacho.

  • LilMissCakes

    Sounds good, looks like you missed the word tomato in the ingredient list.