Gazpacho with Red and Yellow Tomatoes (and Cooking with Friends)
Gazpacho with Red and Yellow Tomatoes is the perfect cold food for a hot day, and this post also has a fun story about how I learned to make Gazpacho from my food blogging friends! Use Tomato Recipes for more recipes like this one.
This is going to be a story of a cold summer soup that I’d eaten but never made myself, and the very good food blogger friends who inspired me to try making it. The story begins with Elise, who once upon a time made Gazpacho and posted about it on her blog. The Gazpacho looked delicious and Alanna noted Elise’s recipe, tried it herself, and decided it was a keeper.
Fast forward to August when Genie makes Yellow Gazpacho and writes about it for Weekend Herb Blogging, causing me to confess that even though I had plenty of tomatoes, I had never tried making it myself. Then the next day I was chatting online with Alanna, and she mentioned she was going to be posting about some Gazpacho she had made this Wednesday. Alanna raved about Elise’s recipe, and since I’m such a big fan of everything about Elise, including the way she cooks, I was intrigued. “You should make it too,” Alanna said. “After all, we’re always channeling each other. Why not do it for real?
It was true Alanna and I had both noted how we often cooked the same things within days, hours, or minutes of each other. And I did have all those red and yellow tomatoes. And then Alanna told me that Nic, who I had fun getting to know at Blogher, was also going to be making Gazpacho that day. That settled it. I made the commitment.
I thought I had most of the ingredients for making Gazpacho, but just to make sure I went online and checked out Elise’s Gazpacho recipe and Genie’s Gazpacho recipe. I thought maybe I’d use a combination of red and yellow tomatoes, kind of get the best of both worlds, since that’s what was ripe in the garden. I had to make a quick stop at the store to get tomato juice and celery, and I was set.
I’ll give you the step-by-step in the recipe below, but let me tell you that making Gazpacho with my great food blogger friends was a life-changing experience for me. Life-changing in that I’ll never go another summer for the rest of my life without making gazpacho a few times, especially whenever I have tomatoes, peppers, cucumbers, parsley, and basil in my garden.
Just how good was it? Well, yesterday I had some for breakfast and a big bowl again for lunch. I don’t think I’ve ever eaten that much summery goodness in one day before.
The Gazpacho Adventure:
More Delicious Gazpacho I’ve Enjoyed:
Confetti Gazpacho with Yellow Tomatoes, Red Peppers, and Basil ~ Kalyn’s Kitchen
Green Zebra Gazpacho with Cucumber and Avocado ~ Kalyn’s Kitchen
Gazpacho with Red and Yellow Tomatoes
Gazpacho with Red and Yellow Tomatoes is the perfect cold food for a hot day,
- 1/4 cup red wine vinegar
- 1 tsp. minced garlic
- 2 tsp. sea salt
- 3 ripe yellow tomatoes, diced
- 3 ripe red tomatoes, diced (or use all red tomatoes or all yellow tomatoes)
- 1 cucumber, peeled and diced
- 1 small red onion, diced
- 1 red pepper, diced
- 2 stalks celery, diced
- 2-3 T fresh parsley, chopped finely
- 2-3 T fresh basil, chopped finely
- 1/4 cup extra virgin olive oil
- 2 T fresh lemon juice
- 4-6 shakes Green Tabasco, or your favorite hot sauce (see notes)
- 1 tsp. Worcestershire sauce (for vegetarians, look for a brand without anchovies)
- 2 cups tomato juice (or more if you prefer it more liquidy)
- fresh ground pepper and additional salt to taste
- Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl.
- In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.)
- Add tomatoes to food processor and pulse until desired texture. (I left mine rather chunky with pieces that varied from 1/4-1/2 inch.)
- Put tomatoes into plastic bowl with vinegar.
- Put cucumber and red onion into food processor, pulse to desired texture, and remove to bowl.
- Repeat with celery and red pepper, pulsing together. (I made all the vegetables about the same size, but you may want to make some bigger and some smaller.)
- Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in bowl. (Add more tomato juice if it seems too thick. I found two cups was as much as I wanted.)
- Taste and season with fresh ground black pepper and more salt if needed.
- Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator just to reassure yourself how good it is.
Read more here about Green Tabasco, which is definitely my favorite hot sauce!
This recipe adapted by Kalyn with inspiration from Elise’s Gazpacho recipe and Genie’s Gazpacho recipe.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Gazpacho with Red and Yellow Tomatoes is a great dish for carb-conscious diet plans, and for any phase of the South Beach Diet, although this may be too high in carbs for strict low-carb diets.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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