The following Simple Tomato Gazpacho recipe is from SurvivalBlog reader. A.G.. It is best made with an electric blender.
What to do with all those tomatoes from your garden? Make Gazpacho!
A.G. says: “This is a recipe that I modified from one that I found online. The secret of great gazpacho is letting it sit in the refrigerator long enough for the flavors to meld and mellow. This is definitely one of those ‘better the second day’-type recipes.”
- 2 ½ pounds of tomatoes (equates to 4-5 large tomatoes), cored and then cut into pieces
- 1 English cucumber, cut into chunks
- 1 medium red bell pepper, halved. Be sure to remove all of the seeds, and rinse the interior. Then chop.
- 1 large clove garlic, crushed
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 2 tablespoons plus 1 teaspoon vinegar (I use the red wine-type), divided
- 1 teaspoon of salt, divided
- 1/2 teaspoon of ground pepper, divided
- 1 avocado, diced (Added last-minute before serving)
- ¼ cup fresh basil, chopped
- Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
- Making in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth.
- Transfer to a large bowl, cover and refrigerate until chilled – at least 2 hours. Keeps refrigerated up to 3 days, if the bowls are kept covered.
- Just before serving, chop the avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper.
Gazpacho is always served cold, but not frozen. Ladle the gazpacho into bowls and top them with the chopped vegetable salad (the avocado and the reserved chopped vegetables).
Can be stored for up to three days in your refrigerator, but it is best on “Day 2.”
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!