Cold Gazpacho for a Hot Summer’s NightThere are endless variations on gazpacho but the most important thing is that it is COLD. Akin to a liquid salad, gazpacho is the perfect first course during the hot summer months.
Traditional gazpacho is easy to prepare but there is also the green version from Andalucia. Try both recipes below.
If you just have to get out of the kitchen there a few restaurants in Tel Aviv that have gazapacho on the menu. Chef Meir Adoni at
Catit has a green gazpacho on the summer menu.
T in Tel Aviv lunch favorite
Orna and Ella on Shenkin St. has red gazpacho on the menu and Jonathan Roshfeld’s
Tapas Ahad Ha’am offers an Andalucian gazpacho.
Green Gazpacho Recipe from the good folks that make Tabasco Sauce !
3 green onions, cut in half
2 stalks celery, cut into large pieces
1 medium cucumber, peeled, seeded, and cut into chunks
1 green bell pepper, cut into chunks
1 cup green seedless grapes
1/4 cup loosely-packed cilantro leaves
2 tablespoons lime juice
1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
1/4 teaspoon salt
1 cup white grape juice
In a food processor, combine green onions, celery, cucumber, green pepper, grapes, cilantro, lime juice, TABASCO® Green Sauce, and salt. Pulse to combine, but not puree.
Pour grape juice through feed tube and pulse to mix with other ingredients. Chill until ready to serve.
Makes 4 servings.
Red Gazpacho by T in Tel Aviv (improvise!!)
4 lbs ripe tomatoes, halved
4 large red bell peppers, halved
2 small onions, peeled and halved
Sea salt
4 cucumbers cut into large pieces
1 liter (1 large bottle) tomato juice
Handful of parsley
Handful of cilantro (optional)
2 tablespoons red wine vinegar
Tabasco as needed
Garnish: Red onion, tomato, avocado, croutons
What to do: Toss the the tomatoes, peppers and onions in olive oil, sprinkle with salt and roast on a baking sheet until soft – about 45 minutes. Peel the tomatoes and peppers (I hope you know how to do this…plastic bag etc…)
When the vegetables are cool enough to handle puree in batches in a blender with the cucumbers, juice, parsley, cilantro and vinegar until almost smooth. Add more juice to adjust the consistency as need. Add Tabasco as needed.
Dice a red onion, tomato and avocado and serve as garnish with croutons if you like. Cold water can be added sparingly if the gazpacho is too thick. Adjust salt accordingly.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of olive oil. Serve cold!
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