I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Gazpacho
Gazpacho is the perfect summer soup! It’s often forgotten, but this combination of fresh, bright ingredients makes any hot day bearable. The Nostalgic Foodie
Servings: 4 people
Calories: 221kcal
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.