Favorite Recipes: Glorious Gazpacho

GLORIOUS GAZPACHO

It's that time of year when the tomatoes in your garden and at the farmer's market are at their ripest.  They are dripping off the vine, begging to be picked at just the right moment.  So sweet and juicy, they become the cherry on top of your favorite salad, burger, or pasta.  But, they go fast if you don't use them immediately!  Just when they are starting to turn is the perfect time to make them into a tasty chilled soup that'll tantalize all of your senses.

Shari set out to find the best gazpacho recipe in 2018, then has altered it over the years to make it even better. Each time she makes it, it's a bit different as it all depends on the quality of the fruit.  It's a possibility this is perfection in a bowl -- filled with sweet, tangy, spicy, and just enough texture to give it some toothiness. It's filling enough to make it a meal, or just serve it as an appetizer.  The best part?  Other than briefly blanching the tomatoes in boiling water, you don't need to heat up the kitchen to prepare this cool and tasty treat!  And, just like most soups, it's even better the next day.  Here's how she does it...

Soup Ingredients

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• 1 cup zucchini, peeled and chopped
• 1/2 cup chopped sweet Italian pepper
• 
  1/2 cup chopped sweet onion
• 2 small jalapeno peppers, seeded and minced
• 1 large garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 4 teaspoons balsamic vinegar
• 1 teaspoon ground cumin
• 1/4 tsp red pepper flakes
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Toppings:

• Fresh basil leaves, chopped
• Your favorite croutons
• Green onions or scallions, chopped
• Avocado slices or chunks

Instructions

Fill a 3-4 quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 30 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press out 1 cup of juice.

Place the tomatoes and juice into a large mixing bowl. Add the zucchini, red pepper, onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, red pepper flakes, cumin, salt and pepper and stir to combine. Transfer mixture to a blender and puree for 15 to 20 seconds on high speed. Cover and chill overnight. 

Top each serving with green onions, croutons, chopped basil...whatever your heart desires.  Serves 4-8 hungry campers depending on whether it's an cup or bowl of soup. 

For a complete list of all of our yummy camp recipes, click here.