Justine's Gazpacho

Justine's Gazpacho | The Tish Kitchen | Food & Lifestyle Blogger

Justine's Gazpacho | The Tish Kitchen | Food & Lifestyle Blogger

As many vegetables as there are in the market, is how many versions of Gazpacho I can make. This bowl, or cup, full of deliciousness is my favorite no cook meal. It's also a no oil/no fat dish, with the exception of the optional Pesto. 

Fat free? No cook recipe? Portable (as in good for the beach or barbecue)? Be still, my heart!

Last weekend, I visited some family that are also dear friends. Their lovely mother-in-law, Justine, was there for the afternoon, and we got to spend many hours sitting by the pool and enjoying the sunshine. One of the joys of spending time with someone older than yourself, is that they always know things you do not. I appreciate my elders, and Justine was simply charming. 

She also dug the Gazpacho I brought along, which was pretty basic but I served it with a skewer of Hoisin Shrimp, which I secured with one of my home made sweet, pickle chips. It was a refreshing, light dinner after a hot day outdoors. 

Justine was sweet enough to share the leftovers with her daughters, and it was agreed amongst them that they wanted the recipe. In honor of her wonderful company that day, here is Justine's Gazpacho. 

Ingredients

  • 5 Cucumbers (seeded and chopped) or 5 English Cucumbers (unpeeled, skin on)
  • 3 ribs of Celery, with tops diced
  • 2 Yellow Peppers
  • 1 Red Pepper
  • Two Carrots, peeled and chopped
  • ½ cup of Parsley
  • 1 teaspoon granulated Garlic
  • 1 large diced Onion
  • Lime juice (3 juicy limes should do it)
  • One 28 ounce can Crushed Tomatoes
  • One heaping tablespoon Pesto (I got mine at Costco)
  • 2 Tablespoons Balsamic Vinegar
  • Salt and Pepper to taste (No less than one tablespoon of salt, unless you have sodium issues)

Instructions

I use a food processor most often, but you can use a Vita-Mix, too. Be careful not to pulse the vegetables too long or you will end up with more of a paste than a tasty mulch.

  1. Chop the vegetables into smaller pieces, and pulse until mulched. 
  2. Transfer each batch into a large bowl, or pot. 
  3. Finally, stir in the canned Tomatoes, Lime Juice, Pesto and Balsamic Vinegar.
  4. Chill for at least two hours, or overnight. Can be served cold or at room temperature. 

Serving Suggestions - Read On

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Add a single, seeded jalapeno pepper if you like spice. If you use jarred, diced Jalapeno, only use One Teaspoon. The batch I made for Justine had no Jalapeno at all.

Garnish Ideas:

Shredded Basil 

Grilled Shrimp, skewered with a homemade dill pickle chip

Sour Cream or Yogurt dollop.

Hot Sauce

Diced Cucumber and Bell Peppers