Tuesday, June 26, 2012


Nothing says summer like a big bowl of gazpacho.

Well, maybe there are some other things...like lazy days by the pool, or barbeque's, or no school, or....

But a big bowl of gazpacho combined with those things?  SUMMER.  Like I mentioned yesterday, I started making gazpacho at the Tea Room approximately 8 years ago (which seems like an incredibly long time ago considering I'm only 21...) and guess what?  I hated it.  I was such a picky eater back then.  Fortunately however, I slipped out of that nasty little phase and now I will eat anything and everything.  Anyways, it took a few years to warm up to this whole gazpacho thing but now?  I love it.

adapted from The Pioneer Woman 

Makes: 8-10 servings   Prep Time: 15 minutes   Cook Time: None!   Total Time: 15 minutes + 1 hour chill time

{Printable Recipe}

2 cloves garlic, minced 
1 large zucchini, diced
1 large cucumber, diced
2 stalks celery, diced
1 red onion, diced
5-6 roma tomatoes, diced
dash of salt
dash of pepper
32 ounces tomato juice
1/4 cup olive oil
1/8 cup vinegar -- I used apple cider vinegar but any will do!
2 teaspoons sugar
6 dashes tabasco
optional seasonings: garlic powder, dill, 21 seasoning salute (from trader joes)
optional toppings: cilantro, avocado, sour cream

 Gather your ingredients.

 Chop up all of your veggies.

In a food processor combine half the zucchini, half the tomatoes, half the celery, half the onion, half the cucumber, half the tomato juice, olive oil, vinegar, a dash of salt and pepper, sugar, minced garlic, and tabasco.

 Pulse until all the ingredients are well blended.

Pour the mixture into a large bowl and add the rest of the veggies and tomato juice.

Stir it all together and check the seasonings.  This is where I added some of the optional seasonings listed above.  Garlic powder, dill, and 21 seasoning salute.  Add whatever your taste buds will like!

 Chill for at least an hour before serving.

I topped mine with cilantro and avocado.  A dollop of sour cream would be yummy too.

I also threw some pita on the panini press with a bit of olive oil and poured myself a glass of cucumber mint water to go with the gazpacho.  YUM.

Time to eat!

You can do it like this or....

Like this....Enjoy!


  1. I can totally relate to being such a picky eater "back in the day" haha but now I eat just about anything too.. well, except black olives. Keep those away from me. I love that you have a picture of your veggies in your chopper. I know for a fact that when I go to make this recipe (which I plan on doing!) that I would spend forever chopping up my veggies, and then with the last slice I would think, "oh yeah, shoulda used my chopper.." That has happened far too often! Ha! Have a wonderful night :)

    1. Haha I feel the same way about canned peas! Iiick! So, unfortunately that's just my little tiny food processer and that's how I had to blend all of the ingredients after I chopped the veggies by hand! It took a few rounds but it worked just fine. One of these days I'll have a big beautiful food processor that can do it all in one batch :) Can't wait to hear what you think after making it!

  2. Aha the tradition spanish soup, fab.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

    1. Great! I can't wait to check it out! Thank you for the invite!

  3. Summer indeed...I love how you placed stripes on your pita bread, via the panini maker. LOve the combo!

    1. Thank you! I loooove grilled pita! It's super duper yummy.

  4. wow i cannot get over how lovely & full of deliciousness your blog is! keep the inspiration coming!

    1. Thanks for your comment Ally! People like YOU inspire me to keep this going! Hope to hear from you again soon :)


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