The recipe
A Smooth-Blended 1961 Gazpacho
Gazpacho is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). The source page has not yet been attached, so the current recipe card remains a provisional legacy transcription.
The card combines tomatoes, cucumbers, green pepper, onion and garlic with tomato juice, olive oil, red wine vinegar, salt and paprika. The vegetables are blended in two batches until smooth rather than left chunky.
The finished soup is chilled until very cold before serving. The archive is preserving that simple method while the original cookbook page is being located and scanned.
Why it matters
Why This One Is Worth Bringing Back
The most useful detail in this Gazpacho is not simply that it is chilled tomato soup; it is that the vegetables are blended smooth. Modern gazpacho can appear in many textures, but this archived version clearly points toward a unified, pourable soup built from tomato, cucumber, green pepper, onion and garlic.
That texture choice gives the recipe its identity. The olive oil, red wine vinegar, paprika and tomato juice become part of one blended base rather than dressing a bowl of chopped vegetables.
For another tomato-forward recipe with a very different result, compare it with Winter Portabella Mushroom Stew. And within the same 1961 cookbook, Brunswick Stew shows how the collection handles tomatoes in a much heartier direction.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Blend in batches if needed
The source already divides the vegetables for blending. A smaller batch gives the blender room to create the smooth texture this version calls for.
Chill it thoroughly
Serving very cold is part of the archived method, not an optional flourish. Give the finished soup enough refrigerator time before judging the final flavor and texture.
Keep modern garnishes separate
Croutons, avocado, herbs or other toppings may be good additions, but they are not part of the preserved recipe. Add them at serving time rather than rewriting the card.
Recipe card
The Preserved Recipe
Gazpacho
Ingredients
- 1 clove garlic peeled and chopped
- 1 large green pepper seeded and chopped
- 2 cucumbers peeled, seeded and chopped
- ¼ cup olive oil
- 1½ cups tomato juice
- 8 tomatoes peeled and crushed
- 1 small onion peeled and chopped
- 3 tsp salt
- 1½ tsp paprika
- ½ cup red wine vinegar
Instructions
- Combine half the vegetables, olive oil, vinegar, tomato juice, salt and paprika in a blender or food processor.
- Blend until there is a smooth consistency.
- Add the other half of the vegetables, and blend until smooth.
- Taste for seasoning, and add more salt or paprika if you’d like. You can also add a dash of pepper here for taste.
- Chill the gazpacho until until very cold.
- Serve, and enjoy!
Notes
- Given the size of your blender or food processor, you may need to blend in multiple batches. Just combine all the soup together in the end.
- When chilling the soup, be mindful of the olive oil. It could harden if the temperatures are too cold.
- Top the gazpacho with croutons, chopped cucumber, chopped scallions or other finely chopped vegetable for added texture.
Nutrition
From the archive
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