Rusty's Gazpacho

Rusty's Gazpacho Recipe - Traditional Spanish Cold Soup

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Rusty's Gazpacho is a refreshing and flavorful cold soup that is perfect for hot summer days. This recipe is packed with fresh vegetables and herbs, making it a healthy and delicious option for a light meal or appetizer.

History

Gazpacho is a traditional Spanish dish that originated in the Andalusian region. It is typically made with a base of tomatoes, peppers, cucumbers, onions, and garlic, and is served cold. Rusty's Gazpacho puts a unique twist on the classic recipe by adding poblano peppers and V-8 juice for an extra kick of flavor.

Ingredients

0.75 lb (340 g) of tomatoes, peeled, seeded, and diced
green onions, sliced
1 medium cucumber, peeled, seeded, and diced
1 large green bell pepper (or poblano), seeded and diced
0.75 lb (340 g) of tomatoes, peeled, seeded, and diced
2 cups of tomato juice or v-8
0.5 tsp of worcestershire sauce
1 dash of tabasco sauce
2 tbsp of extra virgin olive oil
1 large clove of garlic, pressed
1 tsp of fresh chopped cilantro, no stems
1 tsp of fresh chopped parsley, no stems
salt, to taste
freshly ground black pepper, to taste

How to prepare

In a blender or food processor, puree 0.75 lb (340 g) of tomatoes with tomato juice or V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
Chill the mixture in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
Combine 0.75 lb (340 g) of tomatoes with the onions, cucumber, and pepper in a small stainless steel, glass, or ceramic bowl.
Prepare these vegetables about 3 hours before serving and refrigerate them.
Ladle the soup into individual bowls.
Float the vegetables on top of the soup.

Variations

Add diced avocado or shrimp for a protein boost.
Blend in a roasted red pepper for a smoky flavor.
Use vegetable broth instead of V-8 juice for a different taste.

Cooking Tips & Tricks

Make sure to peel, seed, and dice the tomatoes and cucumber for a smoother texture in the soup.

- Chilling the soup overnight allows the flavors to meld together and develop a more robust taste.

- Adjust the amount of tabasco sauce to suit your spice preference.

- Garnish with additional fresh herbs or a drizzle of olive oil before serving for a beautiful presentation.

Serving Suggestions

Serve Rusty's Gazpacho as a starter for a summer dinner party or enjoy it as a light lunch with a side of crusty bread.

Cooking Techniques

Blending the tomatoes and herbs together creates a smooth and creamy base for the soup, while keeping the diced vegetables separate adds a crunchy texture to each bite.

Ingredient Substitutions

If you don't have poblano peppers, you can use bell peppers for a milder flavor. You can also substitute parsley for cilantro if you prefer.

Make Ahead Tips

Rusty's Gazpacho can be made up to 24 hours in advance and stored in the refrigerator until ready to serve. Just add the diced vegetables right before serving for the best texture.

Presentation Ideas

Garnish each bowl of Rusty's Gazpacho with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt for a beautiful presentation.

Pairing Recommendations

Pair Rusty's Gazpacho with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and balanced meal.

Storage and Reheating Instructions

Store any leftover Gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving and adjust seasoning as needed.

Nutrition Information

Calories per serving

Each serving of Rusty's Gazpacho contains approximately 150 calories.

Carbohydrates

Each serving of Rusty's Gazpacho contains approximately 15 grams of carbohydrates.

Fats

Each serving of Rusty's Gazpacho contains approximately 7 grams of fats.

Proteins

Each serving of Rusty's Gazpacho contains approximately 2 grams of proteins.

Vitamins and minerals

Rusty's Gazpacho is rich in vitamins A and C, as well as potassium and fiber from the fresh vegetables.

Alergens

This recipe is gluten-free, dairy-free, and nut-free, making it suitable for those with common food allergies.

Summary

Rusty's Gazpacho is a low-calorie, nutrient-dense dish that is perfect for a light and refreshing meal.

Summary

Rusty's Gazpacho is a delicious and healthy cold soup that is perfect for summer. Packed with fresh vegetables and herbs, this recipe is easy to make and full of flavor. Enjoy it as a light meal or appetizer for a refreshing and satisfying dish.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was attending a potluck party at my friend Rusty's house. Rusty was known for his delicious and eclectic dishes, so I was excited to see what he had in store for us that day.

As I made my way through the buffet line, my eyes landed on a vibrant bowl of gazpacho. I had never tried gazpacho before, but the colorful mix of red and green vegetables was too tempting to resist. I took a small spoonful and was immediately hooked. The flavors were bright and refreshing, with a hint of spice that lingered on my tongue.

I immediately sought out Rusty to ask for the recipe. He smiled and told me that it was a family recipe that had been passed down through generations. Rusty's grandmother had learned to make it from a Spanish friend many years ago, and he had since perfected the recipe to make it his own.

I begged Rusty to share the recipe with me, and after some convincing, he finally relented. As he dictated the ingredients and instructions to me, I eagerly scribbled them down on a napkin. I couldn't wait to recreate this delicious gazpacho in my own kitchen.

When I returned home, I gathered all the necessary ingredients and set to work. I chopped tomatoes, cucumbers, bell peppers, and onions, blending them together with garlic, olive oil, vinegar, and a touch of hot sauce. The mixture turned a vibrant shade of red, just like Rusty's gazpacho.

I let the gazpacho chill in the refrigerator for a few hours, allowing the flavors to meld together. When I finally tasted it, I was transported back to that sunny day at Rusty's house. The gazpacho was just as delicious as I remembered, with each spoonful bursting with the flavors of summer.

I made Rusty's gazpacho many times over the years, each time tweaking the recipe slightly to suit my own tastes. Sometimes I added an extra kick of spice with a dash of cayenne pepper, or a bit of sweetness with a drizzle of honey. No matter how I changed it, the gazpacho always turned out delicious.

I shared the recipe with my friends and family, who all fell in love with Rusty's gazpacho just as I had. It became a staple at our summer gatherings, a refreshing and light dish that everyone enjoyed. I even entered it into a local cooking competition once, where it won first prize.

As the years passed, Rusty's gazpacho became a cherished recipe in my collection. It reminded me of that warm summer day when I first tasted it, and of the friendship I shared with Rusty. Every time I made it, I felt a connection to him and to his family, who had passed down the recipe through generations.

Now, as I sit in my kitchen, preparing a batch of Rusty's gazpacho for a family gathering, I can't help but smile. The memories of that first taste, and of all the times I've made it since, flood back to me. I'm grateful for the recipe that Rusty shared with me, and for the joy it has brought to my loved ones.

As I serve the gazpacho to my family, I see their faces light up with delight. They savor each spoonful, just as I did all those years ago. I know that Rusty's gazpacho will continue to be a favorite in our family for generations to come, a reminder of the power of food to bring us together and create lasting memories. And for that, I am truly grateful.