Tuesday, May 7, 2013

Sam's Gazpacho


Our April showers have happily brought us May flowers. Buds are bursting into bloom everywhere, and Bob has successfully foiled our mischievous chickens from hopping up on the coop roof, so I can once again plant flowers there.


May also brings us a little closer to Sam’s high school graduation. As I was digging through a box in the closet the other day, I came upon a cookbook that his second grade class had made featuring their favorite soups. I stopped what I was doing and plopped down on the floor to page through it, memories of helping him choose a soup for this project rushing back. Second grade. How have the past ten years gone by so quickly?


Sam’s contribution to this collection was gazpacho and it remains a favorite of his. With graduation and birthday celebrations on the horizon, I have been thinking about festive meals to make and gazpacho will be a terrific addition to one of these celebratory menus.


Gazpacho is a refreshingly chilled soup that is full of flavor and texture. With the hot summer days to come, it’s also a wonderful choice as the only cooking involves roasting some red peppers, which can easily be done on the barbecue while you’re hanging out in the backyard. I like little flecks of charred pepper in my soup, so after roasting them I remove the seeds but leave much of the blackened skin on. The peppers are pureed and then chopped tomatoes, cucumbers, green onions and parsley are added for a chunky texture. I’ve added some pickled jalapenos for a spicy kick, too, along with lemon and lime juice for a bright finish.


Over this past gloriously sunny weekend, Sam finished off the gazpacho and it's still his favorite soup. Where has all the time gone?

Sam's Gazpacho
Serves 6

4 red bell peppers
2 pounds tomatoes (roughly 6 medium)
1 bunch green onions, sliced
1 cup parsley, roughly chopped
3 cloves garlic, roughly chopped
1 large cucumber, cut into 1 inch pieces
1 tablespoon pickled jalapenos (or more to taste), diced
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Sliced avocado to garnish (optional)

Preheat your broiler or barbecue on high. If using the broiler, place the peppers on a baking sheet and pop them under. If using the barbecue, place the peppers on the grill, lower the heat a bit and close the cover. Check on the peppers every few minutes, and turn them so that they blacken and soften evenly. When they are quite soft, remove from the heat and let cool.

Open the peppers (careful for all the liquid that will pour out) and remove the seeds and stem. Place them in the bowl of a food processor. Roughly chop half of the tomatoes and add them to the peppers. Puree until smooth. Pour into a large mixing bowl. Add the parsley, garlic, cucumber and pickled jalapenos to the food processor and pulse a few times until chunky. Add to the bowl of puree.

Dice the remaining tomatoes and add them to the soup. Stir in the lemon and lime juices, salt and pepper and taste for seasoning. Cover and chill the soup for at least 2 hours or for up to one day. Taste again for seasoning before serving with sliced avocado, if desired.

33 comments:

  1. This looks really good! I've never roasted veg for gazpacho before, but I'm totally going to try it!

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    1. Hi Elizabeth, I hope you enjoy the gazpacho! Roasting the peppers adds a bit of smoky flavor, which I hope you like. I'm happy you stopped by!

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    2. great recipe, but when do you put the green onions in?

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  2. Gazpacho is one of my all-time favorite soups. I have been (somewhat impatiently) waiting for tomato season to come upon us so I can make a huge batch! Sam's version looks awesome. And, serioulsy, the time goes way too fast!

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    1. Nothing beats sun warmed tomatoes out of the garden, Alyssa - I agree, I'm impatient for their season, too. And yes, time is slipping by. It's crazy that it's already May!

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  3. My son is in first grade and I just died a little inside. How can high school graduation be so soon?! Perhaps I shall drown my sorrows in a bowl of gazpacho...

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    1. Oh Brooke, I sighed reading your comment. Don't worry, you have lots of time til high school graduation rolls around. I know you're savoring the time with your boys well!

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  4. Your son was such an excellent eater as a child! My middle brother is graduating from high school in a few weeks, and I cannot fathom him enjoying this delicious soup. He's never been much for vegetables, unfortunately. I've actually never eaten gazpacho. Most versions I've seen seem too brothy for me; your version is delightfully filled with goodness. Perhaps this summer is the summer I finally try this soup!

    The flowers on top of your chicken coop are beautiful! Happy summer!

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    1. Thank you, Brianne! I must say, Sam has always been a great eater and loves veggies, which I certainly appreciate. I hope your brother is enjoying his senior year festivities! And I hope you have a marvelous summer once you get settled on the coast (I'm envious!).

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  5. OMG! My high school senior is a HUGE gazpacho fan. And I love that you roast the peppers first. Gregory will love this and I might be a convert with the roasted peppers. It's always the raw pepper taste that has kept me away. I don't know where all the time has gone either Hannah. Just amazing.

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    1. Beth, I'm delighted that we continue to find more in common! We really need we get together and toast our sons (and more) soon. I hope you like the roasted pepper variation of the gazpacho. And I hope Gregory is enjoying all of his senior year festivities! :)

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  6. Please tell Sam his gazpacho sounds amazing. I love the chunky vegetables and the fire roasted peppers. This cold soup is a staple every summer, will be trying Sam's recipe next time I make it.

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    1. Thank you, Suzanne, I'll let Sam know! Gazpacho is a marvelous summer soup. I hope you enjoy this one!

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  7. You know, I've never been that into traditional raw gazpacho...but roasted? YES OKAY LET'S DO IT. I must try this as soon as it gets hot!

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    1. Oh, I do hope you like this version, Eileen! Wishing you some warm weather soon!

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  8. the recent hot weather (that's now passed) here reminded me to look for cool dishes, and this would be perfect for that; love the roasted twist

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    1. Thank you, Orly! We've had some unusually warm days (no complaints!) so cool dishes have been on my mind, too. I hope you enjoy this version!

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  9. Gorgeous! Enjoy these special days together with Sam. I'm sure it's just flying by!

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    1. Thanks, Erina! I am savoring every moment - time spent together is just the best (as you know from your awesome cooking weekend with your Dad!).

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  10. How's that for synchronicity - my son's birthday and high school graduation takes place within the next 4 weeks, and he loves gazpacho, too! We've been experiencing a heat wave lately, and he just requested it. Sam's version sounds like just the kind he would enjoy.

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    1. Total synchronicity, Lynda - and we're both from Boston, if I remember correctly! Enjoy all the upcoming festivities and congratulations to your son!

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  11. Great gazpacho! One of my favorite cold soups. When I'm craving it and tomatoes aren't in season, I'll make it with canned tomatoes - they work quite well. It's amazing how quickly time passes, isn't it? Good luck to Sam!

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    1. Thank you, John! I'll pass your wishes on to Sam. Canned tomatoes are a great option for gazpacho. I can't wait for tomato season and picking sun-warmed ones from the garden!

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  12. Love gazpacho and this looks heavenly!! Perfect for these warm days. That photo of the roasted peppers have me drooling! YUM

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    1. Thank you so much, Beth! I can imagine you're having warm days now. Gazpacho is definitely a good one and quick to make (especially when you have a sweet baby tugging at you!).

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  13. This looks so delicious and it's vegan :). I love all the flavors and charred bell peppers is one of my favorite things. I love the large amount of lime and lemon juices you used as well...the flavor must be incredible!

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    1. Thank you, Brandi! I love a punch of citrus, so I added a lot when making this one. It's a terrific vegan soup for summer, and you really can't beat the charred flavor of peppers...so good. Happy Mother's Day to you!

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  14. So bright & fresh! This would brighten up just about any day. Have a great weekend Hannah :)

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    1. Thank you, Mairi! We've been enjoying lots of bright days and I'm happy. After a major rain/wind storm yesterday the sun is peeking out again - yay! I hope you're having a wonderful week!

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  15. Yummers! Can't wait to make chill gazpachos for summer :)

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    1. Thanks, Kiran! Me, too...chilled soups are so refreshing and simple for summer. I hope you're enjoying a lovely week!

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  16. Parabéns pelas receitas e principalmente pelas fotos, fiquei encantada.
    Saudações do Brasil!

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    1. Thank you so much for your kind comment! I'm happy you stopped by. Obrigado!

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