Debbie makes gazpacho all the time in the summer. I don’t know why I don’t make it more often cuz it’s so good and so refreshing when it so hot out. You don’t even need to turn on the stove.
This is actually my Grandma Pat’s recipe. Debbie stopped by her house on the way to mine and Pat was making this soup so Debbie scooped some of it and we ate it for lunch. If you love vegetables you have to try it. There are likely any number of recipes out there for gazpacho, but all the ones that I have seen start off with a tomato base and this one is no different. Ripe tomatoes, crunchy cucumber, sweet bell peppers, fresh dill, lots of garlic, spicy jalapeño and topped with a sprinkle of salty feta. So fresh, so healthy, full of nutrition and flavor.
I have 8 tomato plants this year! I bought two initially and then Liane’s mother in law gave me 6 more heirloom types! In case you haven’t read before, Liane is one of my favorite people, BFF, and fellow nutrition junkie. She got 6 plants from her mother in law as well and she already had a few too so we won’t even be able to unload the extra on each other. We are going be trading tomato recipes like this one all summer, I’m sure! Debbie is hopefully going to take a few of my plants so I wont have quite so many!
I’m not complaining though! I just ate my first homegrown tomato yesterday and it was so freeking sweet. Absolutely gorgeous and I can not WAIT for more to hurry up and ripen. When I have enough, this gazpacho will be on my lunch menu regularly! If you can get your hands on some farmers market tomatoes or you’re growing some of your own, eating them like this is the way to go. Perhaps with a glass of wine…???
There’s a number of ways you can modify this recipe to your own tastes if you like. We put dill in this gazpacho, but this recipe is really versatile so you could use whatever herbs you like. Basil would be so good, as would cilantro. The herbs really brighten the soup and give it that extra fresh taste. The feta is totally optional. We put it in because we love cheese, but if you don’t eat dairy or you want to keep the extra calories out, just omit the feta.
Likewise with the jalapeño. I like more spice than Debbie does, so I like to sprinkle a little more in on top. What you do is up to you! Speaking of the jalapeños, if you have gloves to wear when you chop them up, do it! Nothing worse than accidentally touching your eye after chopping these babies!
- 1 can diced tomatoes with the juice
- 2 fresh diced tomatoes
- ½ cucumber, diced
- 1 yellow pepper, diced
- ½ red onion, diced
- 2 cloves garlic, minced or pressed through a garlic press
- 1 jalapeno, seeds removed and finely minced
- 1 tbsp chopped fresh dill
- ¼ cup crumbled feta
- 1 tsp salt, or to taste
- ½ tsp cracked pepper, or to taste
- 1 tbsp olive oil
- Open the can of diced tomatoes and place it in the blender. Whiz it up till its nice and smooth. Pour it into a large bowl.
- Dice up all your veggies and add them to the bowl with the blended tomatoes. Mince the garlic or put it through a press and add it as well.
- Chop the dill and add it to the bowl. Then add the salt, pepper and olive oil. Stir well and taste it. Add more salt and pepper as needed.
- Chill the gazpacho for at least half an hour in the fridge and let all the flavors meld together.
- When you are ready to serve, ladle the soup into bowls and top each bowl with a little feta cheese.
Also, if you dont like onions because they are too strong, try soaking them in a little bit of water for 5 – 10 mins. It really takes the bite out of the onion and just leaves the flavor.