Take a Break from the Heat with Icey Gazpacho

Last week, I challenged my fellow blogger and friend Hilary to incorporate tofu into one of her recipes. With some reluctance Hilary combined a few recipes she found lying around and made tofu rice wraps.  While this experience didn’t completely win her over to the idea of edible soy products, she did say tofu wasn’t as awful as she originally thought. (score one for tofu lovers everywhere!)  As a reward for completing my challenge, I offered to make Hilary dinner.  She accepted under the one condition that the meal did not contain tofu.

I capitulated and decided to use a few recipes that I have been dying to make but needed an audience to warrant the effort. I’m going to break the three items I made for Hilary over three posts as they each deserve attention from my patient readers.

Gazpacho, or cold tomato and cucumber soup, is originally from Spain and is one of my favourite soups.  There is nothing like taking a sip of cold soup on a blistering hot day.     After reading a few recipes I had found online, I quickly realized that having lots of fresh ripe tomatoes was the key to success.  I ended up basing the recipe on one from Hilary’s favourite resource Canadian Living.  With a few modifications, I was set to soup it up.

While the photo’s don’t do it justice this soup should really be given a chance.  The longer you let it cool in the fridge, the more the flavours will mellow and the tastier it gets.

One final perk for this recipe is its completely gluten-free for you Celiacs out there!

Recipe BelowGazpacho

  • 5 Plum (Roma)  Tomatoes, Peeled
  • 1 Red Pepper, Diced
  • 1/2 an Onion
  • 1 Green Pepper, Diced
  • 1 English Cucumber, Peeled
  • 4 Garlic Cloves, minced
  • 2 T Rice Vinegar
  • 1 T Olive Oil
  • 3 cups V8 veggie cocktail
  • 1/4 t Hot Sauce
  • Salt and Pepper, to taste
  1. Seed all the tomatoes and roughly chop 4 of them and add to a blender.
  2. Roughly chop the red pepper, half of the green pepper, onion, and half of the cucumber. Add to blender
  3. Add Vinegar, Olive Oil, and Garlic to blender and puree until smooth
  4. Pour into bowl and thin with V8 cocktail and hot sauce.
  5. With the remaining cucumber, tomato and green pepper slice into tiny strips (julienne) and add to the soup
  6. Place the soup in the fridge and let it cool for at least two hours

Great tip from Canadian Living:

“To peel a large quantity of tomatoes, immerse in pot of boiling water for 30-60 seconds or until skins loosen. Or, for just a few tomatoes, place in a bowl and pour boiling water over top. Chill in cold water, then drain and immediately peel.”

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