Gazpacho, a raw vegetable soup with Creole tomato base!
I can’t believe I just discovered gazpacho, a soup made with a blend of raw vegetables. This dish is commonly served cold so it is perfect for a hot summer day! Gazpacho is renowned in Spain. I don’t enjoy eating salad, but I’ve been wanting to start eating more raw vegetables (I’m aware that salads can be tasty and people have become very creative, but I still can’t get my taste buds to love them yet!). I think gazpacho is appealing to me because I can add familiar flavors of Thai cuisine such as garlic, cilantro, basil, and lime juice.
After reviewing numerous recipes and talking to my friends, I learned that some of the main vegetables in this soup are cucumbers, tomatoes, and bell peppers. A friend told me that you can make gazpacho whatever color you want based on on the colors of the vegetables you are using. I like mine red so I got some meaty Creole tomatoes from the farmers market (currently in season in Louisiana!) and red bell peppers. I like mine just a little spicy and very citrusy, so I threw in half of a jalapeño and juice of one and half limes for two cups of tomatoes purée.
I won’t include a recipe here since it was my first time making the soup and I barely did anything creative to it. Check out recipes from the Food and Wine Magazine, Spanish Home Cooking, and Alton Brown’s recipe, Ina Garten’s recipe from the Food Network.
What are Creole tomatoes? Chow’s visitors have answers for you.