Kitchen Sink Gazpacho Recipe
Updated: Aug 12, 2020
Use what you have in the fridge or garden to make this healthy, refreshing & cool soup! Be creative and use heirloom tomatoes. Your soup will take on a brand new hue.
Kitchen Sink Gazpacho
I created the recipe below for a cooking class I did for Keep Growing Detroit's Garden Resource Program. The topic was how to get the most out of your garden, especially what we get an abundance of. Gazpacho is quick, delicious & uses up a lot of the veggies we usually have so much of that we give away. It's called kitchen sink gazpacho because we used everything but the kitchen sink. Feel free to stray away from the recipe and add more or less of some items. Use what you have and make it your own!
4-5 large tomatoes quartered (about 4-5 cups) Today we used orange!
1 medium cucumber chopped (about 2.5 cups) so many types of cukes
1 small bell pepper chopped (about 1 cup) today is purple!
2 stalks of celery
¼ cup onion or shallot (optional) today red onion!
1 tbs sherry vinegar- any vinegar will work but sherry is most true to this soups Spanish roots
2 cloves garlic (more or less is up to you)
salt & pepper to taste (use your taste buds)
1 tbs olive oil (save for last) taste the true flavor of this oil when eaten raw
1) Puree all ingredients in a food processor/blender/stick blender until desired consistency.
2) Ladle into bowls and drizzle with olive oil. Feel free to save some of the chopped veggies for toppings or add some breadcrumbs for a heartier dish! Enjoy!
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