Italian Style Gazpacho


End of summer tomatoes are often the best. I love nothing more than heading out to my garden each morning and picking ripe, sun-kissed tomatoes still warm off of the vines. We have been harvesting a large bowl full of ripe tomatoes from our small vegetable garden in Michigan every day for weeks. I made a lot of fresh tomato sauce from this tomato bounty, froze a few bags of whole tomatoes, and enjoyed tomato bruschetta for lunch almost daily. When tomatoes are in season, I simply cannot get enough of them and try to get my fill since tomatoes the rest of the year are usually disappointing. Twice in recent weeks, I had so many ripe tomatoes that I decided to make gazpacho. This soup can be enjoyed cold or at room temperature that often combines ripe tomatoes, cucumbers, and a bit of spice.

Since I try to adapt most of my recipes to make them more Italian, I used Italian plum tomatoes in my version. I also used fresh basil and parsley in place of the usual cilantro called for in most gazpacho recipes. I thickened my soup with a little stale bread and pureed it until it was very smooth. You can, however, leave your soup a little chunkier if you prefer it that way. To garnish your soup, you can top it with some diced fresh pepper and cucumbers, a swirl of sour cream, or some homemade croutons, which is my favorite garnish.

Buon Appetito!
Deborah Mele 2020

Italian Style Gazpacho

Italian Style Gazpacho

Yield: Serves 4 to 6
Prep Time: 20 minutes
Total Time: 20 minutes

An Italian version of the traditional cold tomato soup.

Ingredients

  • 2 1/2 Pounds Ripe Plum Tomatoes, Cored & Chopped
  • 2 Medium Cucumbers, Chopped
  • 2 Roasted Red Peppers, Chopped (Can Use Peppers From A Jar)
  • 1 Small Hot Chili Pepper
  • 1/2 Small Red Onion, Chopped
  • 3 Garlic Cloves, Peeled & Chopped
  • 1/4 Cup Fresh Basil
  • 3 Tablespoons Fresh Parsley Leaves
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 Slice Stale Italian Bread, Crusts Removed & Chopped (About 1 Cup)
  • Salt & Pepper To Taste
  • Garnish Of Choice (See Notes Above)

Instructions

    1. Place all of the vegetables, herbs, oil, vinegar, and bread cubes in a blender and blend until smooth.
    2. Taste and season well with salt and pepper.
    3. Refrigerate for at least two hours or up to overnight to allow the flavors to develop.
    4. Serve the soup in individual bowls with garnish of choice.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 123mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 5g