Chill Out with Gazpacho

Cool Down with Classic Gazpacho with a Door County Twist!

As the summer heat rises, there’s nothing quite as refreshing as a chilled bowl of gazpacho. This isn’t your average gazpacho, though! We’ve taken the classic Spanish recipe and given it a subtle nod to the fresh produce of Door County, Wisconsin – known for its incredible gardens and farm-fresh ingredients. While this recipe doesn’t specifically call for Door County cherries (though feel free to experiment!), the emphasis on ripe, flavorful produce is very much in the spirit of the region.

Gazpacho is a vibrant, uncooked soup originating from Andalusia, Spain. Traditionally a peasant dish, it was a way to use up ripe summer vegetables. It’s incredibly easy to make, requiring minimal cooking (none, actually!), and packed with nutrients. This version maintains the simplicity of the original while delivering a burst of flavor that will leave you wanting more.

What makes this gazpacho special? The key is using the best quality, perfectly ripe tomatoes. Don’t skimp on this! The sweetness of the tomatoes is what carries the whole soup. We also love the addition of a little stale bread – it helps to thicken the soup and adds a lovely texture.

This gazpacho is perfect as an appetizer, a light lunch, or a satisfying snack. It’s also a fantastic way to use up any slightly-past-their-prime vegetables in your fridge. It’s naturally vegan and gluten-free (ensure your bread is gluten-free if needed!).

Serving Suggestions: Garnish with a drizzle of olive oil, a sprinkle of chopped fresh herbs (parsley, cilantro, or basil work well), or a few diced cucumbers. For a heartier meal, serve with a crusty piece of bread or a grilled cheese sandwich.

Frequently Asked Questions

Q: Can I use different types of tomatoes?
A: Absolutely! Roma, plum, or heirloom tomatoes all work well. A mix of different varieties will give you a more complex flavor.

Q: I don’t have stale bread. Can I use fresh bread?
A: Yes, but lightly toast it first to dry it out a bit. This will help to thicken the soup.

Q: Can I make gazpacho ahead of time?
A: Yes! Gazpacho actually tastes better after it’s had a chance to chill and the flavors have melded. Make it a few hours or even a day in advance.

Q: Can I add a little spice?
A: Definitely! A pinch of cayenne pepper or a dash of hot sauce will add a nice kick.

Q: Is gazpacho healthy?
A: Yes! It’s packed with vitamins, minerals, and antioxidants from the fresh vegetables. It’s also low in calories and fat.

Q: Can I freeze gazpacho?
A: While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh.