Gazpacho

This refreshing, cold summer soup makes a wonderful use of all your farm fresh veggies. It’s like V8 in a bowl, but better. Add sliced avocado and a few chilled shrimp just before serving for the perfect weekend lunch. Serves 8.

Ingredients

5 large, ripe tomatoes, halved and cored
2 large cloves of garlic
1 medium to large cucumber, peeled, roughly cut into pieces
1 green pepper, seeded and roughly cut into pieces
3 stalks of celery, peeled, roughly cut into pieces
1 medium sweet onion, peeled, roughly cut into pieces
4 to 5 tablespoons red wine or Sherry vinegar
salt, to taste
black pepper
2 to 3 tablespoons fine breadcrumbs
olive oil

Instructions
  1. Squeeze the tomatoes over a blender, catching the juices so that you have some liquid to blend all the vegetables together with. Add the rest of the vegetables and purée.
  2. Strain the puréed mixture, pressing with the back of a spoon to extract all of the liquid. Keep pressing until almost everything has strained through.
  3. Add 2 to 3 tablespoons of breadcrumbs, depending on how thick you want the consistency. Add vinegar, salt, black pepper ad olive oil to taste.
  4. Refrigerate for several hours or overnight to allow the flavors to blend.

Garnishes: Small croutons, finely chopped red onion, cucumbers and green pepper all make great garnishes.

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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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