Do you like gauchos—I mean gazpacho?

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, soups, The Parties, The Recipes

CONFESSION: This is the first gazpacho recipe I’ve truly ever liked!

Cold soup is not my first choice when I see it on a menu at a restaurant, but I promise, this one is different. I’m not sure if it’s the saturated party pumpernickel bread, the saltiness of the olives and creamy avocados, the crunch of the celery, cucumber, and green pepper, or the three different vinegars, but this recipe is delicious. It’s like a fancy bloody Mary in a bowl, minus the vodka. (Hmmm…something to consider.)

My mother-in-law, Beverly Register, passed this recipe on to me from her friend Sarah Ellen Archie, from New Bern, North Carolina. I’m not sure where Sarah Ellen got the recipe, but it’s definitely worth sharing with anyone you know.

“The best recipes are ones that are worthy of crossing state lines.”

With the heat index at 100 degrees, I can’t think of a better week to post this tried-and-true summer delicacy.

Bev’s Gazpacho

Makes 3 ½ quarts

½ (16-ounce) loaf party pumpernickel bread (diced)

1/3 cup olive oil

¼ cup red wine vinegar

¼ cup tarragon vinegar

¼ cup apple cider vinegar

Dice 1 cup each:

Green onions

Green pepper

Cucumber

Celery

Cherry tomatoes

Green olives

64 ounces tomato juice, such as V8

Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish

Avocado (right before serving)

Olive oil

In a large (LARGE) bowl, combine all but the last two ingredients. Cover and chill for several hours or overnight. Add diced avocado and drizzle with olive oil right before serving. Garnish with fresh basil leaves.

Yields 3 1/2 quarts

Bev's Gazpacho
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Ingredients

  • ½ (16-ounce) loaf party pumpernickel bread (diced)
  • 1/3 cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup tarragon vinegar
  • ¼ cup apple cider vinegar
  • 1 cup diced green onions
  • 1 cup diced green pepper
  • 1 cup diced cucumber
  • 1 cup diced celery
  • 1 cup diced cherry tomatoes
  • 1 cup diced green olives
  • 64 ounces tomato juice, such as V8
  • Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish
  • Avocado (right before serving)
  • Olive oil

Instructions

  1. In a LARGE bowl, combine all but the last two ingredients.
  2. Cover and chill for several hours or overnight.
  3. Add diced avocado and drizzle with olive oil right before serving.
  4. Garnish with fresh basil leaves.
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https://dearpartydiary.com/do-you-like-gauchos-i-mean-gazpacho/

Learn from Leslie: loaf party pumpernickel is the 3-inch square, thinly sliced bread used for appetizers found in most groceries in the bread or deli area.

Learn from Leslie: I chop all the veggies the day before and have them ready to go.
It takes no time the next morning to add the remaining ingredients. Let it chill for several hours or overnight. I add the avocado right before serving.
Serve for a crowd as a starter or a light lunch. On a hot summer night, serve it as a cold supper.
And if you haven’t tried Topo Chico carbonated mineral water, you need to. Thanks to Carol de la Torre for sharing this refreshing, new beverage with me. For you Birmingham folks, it’s available at the Piggly Wiggly in Crestline. Topo Chico, $1.25 (12-ounce) bottle.
Also, this old-fashioned, adorable bottle would look pretty cute next to your Coronas at your next party.
Stay cool! And have a happy and safe Fourth of July!
I love your comments!

8 thoughts on “Do you like gauchos—I mean gazpacho?”

  1. Elizabeth Hester
    And summer supper is served! Thanks, Leslie! It looks utterly delicious! (The hardest part of dinner is coming up with an idea!).
    1. Leslie Byars Register
      I agree! This is so pretty too! Great for summer with all the fresh veggies and herbs!
  2. Lies Lucy
    Can’t wait to try this soup. I’ve made different recipes 3-4 times over the past 50 years of married life and thrown them all out. 🙃 I’ve had wonderful gazpacho at restaurants. 😋 This one 👀’s like a winner ‼️🤩 YAY‼️
  3. Barbara Elliott
    This is a keeper! I will take it to our next English as Second Language department get-together! Thank you!
  4. OMG! This looks amazing. Gazpacho is one of my very favorite things. I've been searching for one that was as good as the one they had at Vincent's market years ago when it was across Lakeshore Dr. from SPC. This looks amazing. I like a chunky gazpacho. Now if you can produce a really good recipe for watermelon gazpacho, I will be a happy man. Thanks Leslie. You are doing awesome stuff!
    1. Leslie Byars Register
      Awww thank you! I really like this recipe and I’m not even a huge fan of gazpacho. It’s got so many yummy textures and flavors. Happy 4th!🇺🇸
    2. Leslie Byars Register
      Thank you for all your kind words! I’m so glad you are enjoying the recipes. Hope to see you soon! Leslie

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