FEAST! on Gazpacho

26 08 2008

My opinion of gazpacho, for much of my life, was extremely negative. The super-strong flavor that comes from the amalgamation of so many vegetables was just a little too out there for my immature taste buds. But now that I’ve acquired a taste for an array of new flavors, the fresh, crisp taste of this cold Mexican soup is truly delightful, especially on hot summer days when light, cool flavors are best enjoyed.

I’ve only tried this recipe once, but when I brought it to the office for lunch, two people tried it, and they both immdiately asked for the recipe — so I guess I didn’t fuck up my first try too badly. Anyway, here’s my recipe, which is loosely based on one I found in Tastebud Magazine.


  • 4 fairly large tomatoes
  • 3/4 of a red onion
  • 1 large cucumber
  • 1 yellow pepper
  • 1 green pepper
  • 4 cloves garlic
  • 1 jalapeno
  • 1/4 cup parsley
  • 2 cups tomato juice (regular or spicy — your choice)
  • juice of 1 lemon
  • 2 tbsp red wine vinegar
  • 1.5 tbsp olive oil
  • 2 tbsp honey
  • Salt + Pepper to taste


Mince all the solids. Add in the liquids. Stir. Chill. Enjoy.

Oh, and here’s a couple of pics. First, gazpacho my way:

No parmesan

No parmesan.

And Niki’s way:

With parmesan.

With parmesan.