Oh My God That Looks Good

I did not like tomato soup. On a cold winter day, if I came in from the snow and a bowl of piping hot tomato soup was on the table and I’d turn around and go back into the deep freeze. I loved fresh tomatoes, could sometimes stomach red pasta sauce (although I preferred white sauce or butter with my noodles) and also disliked ketchup (still do).

I would have bet that the idea that I would make, and like….and make and like again and again a cold tomato soup would never happen. Glad I didn’t make that bet, because I love me some Gazpacho. The perfect summer soup, it has the taste of the garden in every bite. Not all Gazpacho is made well though. The day I am writing this up, I had a cup of it at work and besides being a very un tomato shade of purplish/red, it was disgusting.


After I had set this up to take a picture, my wife walked into the room and said, “Oh my God that looks good!”. I agree. I use Splenda in place of sugar.

Chopped and ready for the food processor.

You will have to do this in 3 or more batches. Do not overfill or you will be sorry.

The advantage of processing in batches (and make sure you mix it well before scooping into the processor) is that I intentionally end up with varying textures. One batch is very fine, one small and one medium.

The topping mixture. The first three times I made it I forgot the topping in the fridge when I served it. Don’t. It’s great stuff.


Cook Time: 1 hr 0 min | Makes: 3 quarts, 6 to 8 servings


2 pounds, about 10 Roma tomatoes, cored and chopped
1/2 redย bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2-cup fresh flat-leaf parsley leaves
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra-virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika

Topping mixture:

1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 cup red and yellow pear tomatoes, coarsely chopped
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper

Garnishes (ALL OPTIONAL):

12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled
6 to 8 sprigs fresh cilantro
6 to 8 wedges lime

In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

Source: http://www.foodnetwork.com/recipes/wolfgang-puck/gazpacho-recipe/index.html

Tags: , , , , , , , , , , , , , , , , , , , ,

Categories: Italian, kosher, Low Carb, Lunch, Recipes, Soup and Stew, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

20 Comments on “Oh My God That Looks Good”

  1. Linny V
    June 21, 2012 at 12:10 pm #

    Excellent! I’m planning to make Gazpacho this week, too


  2. June 21, 2012 at 12:33 pm #

    Hey, I enjoy your posts so I just nominated you for the One Lovely Blog Award!



  3. June 21, 2012 at 12:44 pm #

    Looks wonderful. Just the thing to make when tomatoes are in season.

    I love your topping too!


  4. June 21, 2012 at 1:44 pm #

    Nothing like gazpacho – ultimate summer dish! Yours look amazing!!


  5. June 21, 2012 at 4:17 pm #

    Guess who’s AWESOME!? You are. So I gave you the oh so amazing Pink Tree Award. Click the link below for details!



  6. June 21, 2012 at 8:59 pm #

    Greetings Ranting Chef! Thank you for stopping by Granny’s Parlour… It is time for me to return the favor… of course you know what this means. I must tell everyone about the Ranting Chef! PS: I eat just about everything, but Gazpacho is a big No No, until now. You made it sound so delicious.


  7. June 21, 2012 at 9:36 pm #

    Really like your blog format and recipes… look forward to your future posts!


  8. June 21, 2012 at 10:54 pm #

    what can I say except – oh my god that looks good! And this is from someone who DOES like hot tomato soup.


  9. June 22, 2012 at 1:15 am #

    This looks delicious! I love gazpacho and that topping looks incredible.


  10. June 22, 2012 at 5:39 am #

    In this weather, it is possible that gazpacho is the only thing that makes sense. Your title says it all.


  11. bloghospital
    June 22, 2012 at 8:06 am #

    Have a fridge full of fresh garden picked tomatoes. Thought of making spaghetti sauce for canning. Looks like I am making this instead. You are right … Oh my gosh, does that ever look delicious !!! Pass me a bowl, would ya? ๐Ÿ™‚ Printing is printing right now ….


  12. June 22, 2012 at 9:23 am #

    I will try this. My tomatoes are producing more than we can slice and eat right now.


  13. June 22, 2012 at 1:06 pm #

    I love the title of this post! Thanks for all the great photos and instructions. It’s inspiring!


  14. June 22, 2012 at 1:25 pm #

    I had Gazpacho for the first time this week and really like it. And this recipe makes me want to try it myself. I think I will visiting your blog more and more. . . Especially befor heading out to the grocery store!


  15. A Budding Chef
    June 23, 2012 at 12:47 pm #

    While I’ve never had Gazpacho before, it piqued my curiousity when I came across it in a cookbook. Unfortunately, there was no picture to accompany it, however, yours looks marvellous. Also- I can’t help but agree with you about tomato soup. I rarely eat it and when I do, it’s never on it’s own but rather being used as a dunking sauce for Mum’s grilled cheese. I can’t even begin to comprehend how my sisters can drink it like nothing, yuck!


  16. June 23, 2012 at 8:54 pm #

    A close friend of mine recently made me some gazpacho and I absolutely loved it! This recipe looks much better with those delicious toppings– will have to try it out ๐Ÿ™‚



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