Posted (Lori) in News


I think “my” gazpacho is the best one around; it’s from Anna Thomas’ Vegetarian Epicure, one of the books that inspired me (and millions of others in the 1970s) to cook and eat more vegetables. The recipe require a bit of cooking—to set the eggs that makes it richer and thicker than most gazpachos—but the short cooking time doesn’t steam up the house. I’m also including a link to the many gazpachos that Mark Bittman listed in NYT’s magazine a few years back and the Julia Moskin’s Seville gazpacho article from last year.




Peel, seed and chop:

1 small onion

1 cucumber

1 bell pepper

3 ripe tomatoes—original recipe calls for peeling them–you decide)

1 chili pepper or hot sauce to taste

Blend vegetables in blender and add:

2 eggs

1/3 C olive oil

¼ C vinegar

1 C tomato juice

2 tbs tomato paste

2 cloves garlic, raw or roasted

2 T lemon juice

1-2 T brown sugar

At this point, the gazpacho is heated before it’s chilled, the eggs set slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly, stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring occasionally as it cools.

Let cool, then chill until ready to serve (it can be made several hours in advance, or even a day in advance and stored in a tightly closed jar in the refrigerator. Just before serving, add

2 T mayonnaise

Whir the soup in the blender to combine thoroughly.

Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.


Another way to serve gazpacho: puree it until it’s very smooth and thin it to the consistency of thick tomato sauce. You might want to increase the sugar and lemon a bit—freezing tones down the tastes. Then pour into popsicle trays—you don’t need an ice cream maker for these, the trays cost under $5—and freeze until very firm. Pop them out—kids love them!

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