Wednesday, August 26, 2015

Summer Gazpacho by Ginny Baird

One thing I love about summer is the wonderful selection of fresh fruits and vegetables available at our local farmers market.  As summer winds down, I’m striving to take advantage of things still in season, like juicy, red summer tomatoes. 

Like many cooks, I often use other recipes as guidelines then create my own unique version of a dish. Last summer I tried my hand at making Gazpacho, and it was delicious! I stored the batch in a dozen mason jars and was able to give out several as gifts. It also kept well in the refrigerator and made for a tasty light lunch or simple supper, served with its array of condiments. I added fresh bread, Manchego cheese, Spanish olives and Spanish almonds as compliments, along with a glass of wine. Olé! There it was: the perfect, healthy summer meal.

I look forward to making a new batch later this week to enjoy during these last lazy days of summer. I wonder if any of you will join me and give this recipe a try? If you do, please let me know how you like it.

Ginny Baird’s Gazpacho
 4 cups tomato juice
½ cup extra light olive oil
2 tbsps. Red wine vinegar
2 tbsps. Lime Juice
Salt and Pepper to taste
Hot Sauce to taste (if desired)

2 lbs. ripe tomatoes
2 medium cucumbers
1 large zucchini
1 large green pepper
4 stalks celery
½ large red onion
3 cloves fresh garlic

avocado for garnish (optional)
croutons for garnish (optional)
fresh cilantro for garnish (optional)

Dice vegetables setting aside small portions (about 1/2 cup each) of fresh tomatoes, cucumber, green pepper and onion for garnish. Blend remaining vegetables with liquid ingredients and seasonings in electric blender or food processor. If you have a standard size blender or food processor, you may need to blend portions at a time, stirring the final product together in a large container. As long as you balance liquids with solids, you can combine any of the ingredients in any batch, since it will all get blended together in the end. Mixture should not be too finely pureed, but have texture – midway between a salsa and a bisque.

Once mixing is complete and/or batches are combined in large container, stir gently and adjust salt, pepper, hot sauce (if used) to taste. Chill at least two hours before serving. Offer garnish selection of diced tomato, cumber, green pepper, red onion, avocado, cilantro, croutons, as desired. Makes 12 8 oz. cups.

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New York Times and USA Today Bestselling Author Ginny Baird writes contemporary romance novels and novellas. Her anthology A Summer Grooms Selection (Books 1 – 3) is currently on sale for $0.99 in e-book format. Find it at Amazon, Barnes & Noble, Kobo and iBooks. Special runs through Labor Day (September 7th). Want to keep up with news from Sweet Romance Reads authors? Sign up for the SRR newsletter today. Like chatting about Sweet Romance? Join the authors of Sweet Romance Reads in our cyber Café!


  1. This looks delicious, Ginny!! I think my family would love it. Thanks for sharing!

    1. You're welcome, Roxanne! I hope your family enjoys. :)

  2. Wow! Great recipe. Thanks so much for sharing :) Greg and I didn't do a garden this year but luckily my sister did and she's got plenty to share. Can't wait to make this!

    1. How awesome that you can get fresh garden veggies from your sister. I'm betting they'll make for a great Gazpacho!