![IMG_5959 IMG_5959](/wp-content/uploads/2011/05/IMG_5959.jpg)
I went 27 years of my life never making Gazpacho and in the past 2 weeks I’ve made it 3 times. I blame hot yoga and my crazy water cravings. ;)
“Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.” [source]
Gazpacho is not only refreshing and light during the Spring and Summer months, but it is packed with healthy ingredients- a ‘salad in a blender’ if you will. I just can’t get enough of it!
My first attempt…was not something I’m proud of. I learned a very important lesson when making Gazpacho- go EASY on the raw garlic! Lesson #1 learned. I did keep away the vampires though.
I also found out that blending spinach and basil with tomatoes produces a lovely puke green colour…
![IMG_5889 IMG_5889](/wp-content/uploads/2011/05/IMG_5889.jpg)
Lesson #2 learned. Avoid puke green.
My second attempt was better and I loved my third attempt, so I‘m sharing it with you today. I can’t think of a better way to kick off the Victoria Day long weekend than by sitting down to a fresh bowl of chilled Gazpacho. After all, it just may balance out all that beer we will be drinking!
That’s my story and I’m sticking to it.
![IMG_5949 IMG_5949](/wp-content/uploads/2011/05/IMG_5949.jpg)
![Gazpacho](https://ohsheglows.com/gs_images/2017/06/Gazpacho-00363-2-768x768.jpg)
Gazpacho
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
Yield
2 litres (8 cups)
Prep time
Cook time
0 minutes
Chill time
3 to 4 hours, or overnight
Total time
This is the perfect soup to serve on a hot summer day. Bonus points if you’re eating outside! A word to the wise, this recipe makes a lot—almost 8 cups. I find it barely fits in my 64-ounce Vitamix. If you are using a smaller blender, I recommend blending the soup in batches before mixing it all together at the end.
Ingredients
- 2 cups (500 mL) vegetable cocktail or tomato juice*
- 1 1/2 pounds (0.6 kg) tomatoes, cored and roughly chopped
- 1 medium/large (425 g) red pepper, seeded and roughly chopped
- 1 medium/large English cucumber, peeled and roughly chopped
- 1/4 cup (30 g) chopped sweet onion
- 1 medium/large garlic clove
- 1 tablespoon (15 mL) fresh lime juice, or to taste
- 2 tablespoons chopped fresh parsley (optional)
- Fine sea salt, to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 1/2–3 tablespoons (22.5 to 45 mL) red wine vinegar, to taste
- Chopped bell peppers, avocado, green onion, olive oil, croutons, etc., for serving
Directions
- Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.
- Add in the rest of the seasonings (salt, red pepper flakes, pepper, and vinegar) to taste, and blend again.
- Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
- Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.). Leftovers will keep in the fridge for up to 3 days.
Tip:
* I like to use Lakewood Organic Super Veggie Cocktail.
Nutrition Information
(click to expand)
Some of you asked if I could show some before and afters using my new 5-in-1 Reflector Kit. This morning it was actually sunny, so I busted out the diffusion disc for this shoot.
One of the best photography tips I ever learned was taught to me by my wedding photographer, Dave Biesse. I was excited that it was sunny for our outdoor engagement shoot and he said bright sunlight is actually the worst condition to shoot in (unless of course you are going for a certain kind of look). The sun creates a very harsh-looking photo if you aren’t careful.
Case in point: this produce was shot in direct sunlight. It looks harsh and shadowy.
![IMG_5925 IMG_5925](/wp-content/uploads/2011/05/IMG_5925.jpg)
Check out the same shot, using my diffusion disc placed in front of the window. Quite the difference. You can see that the glare is gone.
![IMG_5924 IMG_5924](/wp-content/uploads/2011/05/IMG_5924.jpg)
Another direct sunlight shot:
![IMG_5921 IMG_5921](/wp-content/uploads/2011/05/IMG_5921.jpg)
With diffusion disc…much better!
![IMG_5923 IMG_5923](/wp-content/uploads/2011/05/IMG_5923.jpg)
I’m happy to have a diffusion disc now because I used to have to move my table out of the sunlight and it was pretty annoying to keep shuffling everything around. Now I can just place the disc in front of the window and shoot away.
I also thought I would show you the first shot of the Gazpacho that I took:
![IMG_5927 IMG_5927](/wp-content/uploads/2011/05/IMG_5927.jpg)
Boring. Bland. Not exciting at all. It really doesn’t do this vibrant gazpacho any justice, does it?
I decided to play up the yellow pepper garnish, and I added these yellow rimmed plates (a birthday gift from Morgan!)
![IMG_5932 IMG_5932](/wp-content/uploads/2011/05/IMG_5932.jpg)
It was an improvement, but the black background still wasn’t doing it for me. It was too serious and sombre looking for this playful soup.
I tried this placemat:
![IMG_5942 IMG_5942](/wp-content/uploads/2011/05/IMG_5942.jpg)
Still not crazy about it!
Then, I decided to add some props (tomatoes and parsley) and a new placemat…
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It really started to come together when I did this.
In this photo, I tilted the placemat so that the lines create more movement in the photo. I still don’t feel that skilled with food photography, but practice definitely helps! I would love to take a food photography workshop someday.
![IMG_5960 IMG_5960](/wp-content/uploads/2011/05/IMG_5960.jpg)
Before: After:
Moral of the story: Play with your food. :)
And go have yourself a great Friday!
I’ve always wanted to try this, but I’m not good with tomatoes. Maybe mixed in with all the different vegetables and flavours I will be able to enjoy it, as well as really giving it a good blend! The photos are great! It’s amazing to see how just a few adjustments can make a meal look so much more appetetizing! Looking forward to seeing more beauty shots!
On a side note, I had to take the 407 today to get to the school I was supplying at in Brampton, and had the joy of driving somewhat through your town (just the outskirts, but still). I’ve never been, but it was a wonderful ride compared to the gruelling QE (hillsides and greenery > grey buildings and gazillions of cars).
hehe ‘beauty shots’ love that :)
Yes it is wonderfully green right now…so peaceful!
Hmmm that soup looks delicious. It’s starting to be summer here, and I’m going to be needing some easy go-to cooling recipes.
PS You are great at food photography. I think your blog has some of the prettiest food pictures. Even if your recipe doesn’t hook me, the photo of the food makes me want some!
Your food photography is so inspiring!
I love that you shared your first few pictures. Especially because the first thing I thought when I saw this post was how pretty the picture was.
The recipe sounds amazing too. I’ve always wanted to try gazpacho.
Oh, I am so excited to try this recipe. I tried making Gazpacho once and it wasn’t all I wanted it to be. Everyone keeps telling me how amazing it is but I just needed a good recipe. Thanks!!
Love gazpacho! I like making mine with watermelon, basil, champagne vinegar and cayenne pepper. So good!
Thanks for the photography tips. I like the props, but I’m a bit of a purist and sometimes prefer to showcase the actual dish rather than distract the viewer with fancy napkins and plates, etc.
I have always been nervous about gazpacho but I think I will have to try it! This looks delicious!
Gazpacho is seriously the only thing i eat in the summer! I never make it until i can get real fresh local tomatoes and herbs (preferably from my garden) it really makes the taste that much more vibrant!
Love the photos! You could teach a food photography class:)
Thanks for the photography tips, I definitely need as much as I can get! And I love the “play with your food” tip :)
love learning all about your little photography tips! I made gazpacho once before but wasn’t a fan of the cold texture of the veggies :( I’ll have to give this a try.. if I can drink green monsters I can eat yummy gazpacho
Such beautiful photos, and this looks amazing. You must send me some :P
(FYI I have a Stevivia giveaway going on in my blog if you want to get in on it :D )
Wow you really have an eye for (food) pictures!
My husband is Spanish and he looooooooves Gazpacho so we make buckets of it during the summer when tomatoes are in season. I use water instead of juice, and can’t get away with any herbs or pepper (they are not “authentic” so my tradition-loving husband does not approve). Spaniards may also add some stale bread (soaked in water before blending) to the mix, it brings more volume to the soup (while being cheaper than tomatoes..), I add it sometimes but not always.
Hope you have lots of hot summer days coming your way to accompany all that gazpacho!
I was just gonna say that about the herbs! I am from Spain and we don’t use herbs in our gazpacho, but gazpacho can be modified so it is okay. I just ran into this blog and I love it, kinda surprised about this recipe he he. You shoukd try to make salmorejo aswell, it is delicious.
Florida is getting incredibly hot and humid so a cold soup sounds wonderful and simple!
Thanks for sharing!
I would love to get good at photography, I need to take some time and just practice I feel like whenever I cook I am always in a hurry to photograph meals! Your pictures are beautiful!
Mmm, I love gazpacho! Such a good summer soup! Your presentation is very pretty. :)
You have such a creative eye and patience for your art. It looks absolutely amazing both the picture and the soup I cant wait to try it.
The third photo in this post is really terrific. It’s interesting that you went on to talk about photography in this post because when I first saw that I thought to myself “wow, she’s really an amazing photographer!” I love how vibrantly red the tomatoes are. You really have a great eye.
thank you!
I don’t love gazpacho but I think it’s 1. because I haven’t had a good one 2. because it sounds too much like gazoontight
What a perfect recipe for spring! Such gorgeous pictures as usual, you are talented Angela!
I’ve never eaten or made gazpacho! It looks so easy though ~ I think I’ll have to give you a try! What difference in your photos – I love the final result!