Chunky Gazpacho

Chunky Gazpacho #recipe @MJsKitchen

 

When one of my nieces graduated from high school back in 2003, my mother and I flew to California to attend the ceremony and spend some time with my sister and her family.  It was a great trip but there are two memories that will last forever.  One was making S’mores on the beach with my niece and nephew, burning the marshmallows and stuffing our faces with gooey sweetness.  The other was hanging out in the kitchen with my mother and sister making gazpacho and talking, talking, and talking. The trip was so much fun that I almost missed how delicious the gazpacho was.

My sister’s gazpacho was quite different from mine at that time. Instead of throwing everything in the blender and pulsing a few times like I did, we chopped everything!  It was somewhat laborious, not that we noticed with all the talking going on.  I didn’t get her recipe because, like all of the women in my family, we aren’t in the habit of writing recipes down.  So when I got back home, I did a makeover with my own gazpacho recipe, eliminating most, but not all of the blending, and created this chunky gazpacho.  I’m not sure if it’s exactly like my sister’s or even close for that matter, but Bobby and I sure love it!  I thank my sister for the inspiration of going chunky with my gazpacho.


Chunky Gazpacho #recipe @MJsKitchen

 

 

Kitchen Notes

The tomatoes – Like any gazpacho it’s best with the freshest ingredients, so vine-ripened garden tomatoes,  local tomatoes, or meaty heirlooms are a must.  You don’t have to use Romas.  Any meaty tomato works. If the tomatoes are really meaty and you need more juice, add a cup of V8 juice or tomato juice.

Sugar – It you find it a little acidic, which it can become after a couple of days in the refrigerator, add a touch of sugar.  You won’t even taste the sugar, but it will calm the acidity.

For spicy gazpacho – Substitute the olive brine with brine from pickled jalapeno or add a minced jalapeno pepper or some chopped green chile.

Serve with

  • a grilled cheese sandwich made with a smoked cheese,
  • a tortilla egg sandwich made with a pepper jack cheese, or
  • a side of chips.

 

This Gazpacho has joined the July 2012 Tomato Hop #tomatolove as well as the following blog hops. Be sure to click on the links for more fabulous recipes!

Slightly Indulgent Tuesdays, Totally Tasty Tuesdays, Bizzy’s Recipe Box, Whole Foods Wednesday, Creative Thursday, Keep It Real Thursday, Frugal Foods Thursday, Mouthwatering Monday, Hearth and Soul, What’s Cooking Wednesday?, Meatless Monday, Gallery of Favorites, Katherine Martinelli’s Tomato hop, Foodie Friday, Just Another Meatless Monday, My Meatless Monday, Made With Love Mondays .

This recipe was featured in the Hearth and Soul Blog Hop and Foodie Friday Blog Hop.

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70 Responses to “Chunky Gazpacho”

  1. Adelina Priddis August 25, 2012 at 4:18 pm #

    I love chunky soups. This one looks very good. Thanks for sharing on Foodie Friday!

  2. Michi August 25, 2012 at 8:19 am #

    I ADORE gazpacho. I spent the entire month of July gorging myself on gazpacho at the Cortijo-in-the-middle-of-nowhere. It was entirely blended though! My favorite thing was adding a bit more vinegar and dipping pieces of baguette in it. :)

  3. Tiffany @ DontWastetheCrumbs August 23, 2012 at 2:30 pm #

    This sounds delicious! I’ve heard of gazpacho via P90X “stirring the pot,” but always wondered what it was. Gonna need to keep this on hand when the months get cooler!

  4. April @ The 21st Century Housewife August 15, 2012 at 2:50 pm #

    What lovely memories – isn’t it funny how so many of our fondest memories involve food? Your gazpacho sounds wonderful – I really like the idea of keeping the veggies chunky!

  5. Jessica August 14, 2012 at 7:44 pm #

    Delish! I love the “Serve With” suggestions :) Thanks so much for linking this up!

  6. Swathi August 13, 2012 at 7:59 pm #

    Delicious Gapacho. thanks for sharing with Hearth and Soul blog hop I am highlighting the recipe this week Hearth and Soul blog hop

  7. Chung-Ah | Damn Delicious August 12, 2012 at 10:14 pm #

    I can’t believe I’ve never made nor tried gazpacho before! I think this is the best recipe to try my first one :)

  8. Patty August 12, 2012 at 12:32 pm #

    This looks amazing!

  9. Jennie @themessybakerblog August 8, 2012 at 6:54 am #

    This gazpacho looks incredible! I love that it’s chunky.

    I found your site through Soni’s Food For Thought, and I’m glad I did, because I love your site. Can’t wait for more recipes!

  10. Michelle August 7, 2012 at 4:52 pm #

    MJ,
    This looks super yummy. Perfect for the hot summer months when I still love to eat soup. Thanks for sharing at Creative Thursday each week. I appreciate YOU! Can’t wait to see what you link up next :)
    Michelle

  11. Lori Lynn August 3, 2012 at 8:54 am #

    I prefer the chunky style so one can taste all the components.
    Love your photos and the diner-style soup bowls are fabulous.
    LL

  12. ChgoJohn July 31, 2012 at 10:21 pm #

    Gazpacho is a true summer treat and yours, so chunky, sounds absolutely delicious. Your photos say it all.

  13. Chaya July 31, 2012 at 4:36 pm #

    This is perfect for dinner. It is a way to use the very best tomatoes, fresh and filled with flavor to make gazpacho better than the rest of the year. Thank you for giving me the idea and the recipes. You are the greatest.

  14. Sanjeeta kk July 31, 2012 at 9:43 am #

    Looks like I want to follow your sis’s recipe for a change..chunky gazpacho sounds fun and looks..oh so-so yum!

  15. Reese@SeasonwithSpice July 31, 2012 at 8:10 am #

    I love how your gazpacho looks, MJ. It sure makes a wholesome meal! I don’t usually blend mine but I’d love to try it out sometime. Garnish it with fresh mint sounds like a great idea too!

  16. wok with ray July 30, 2012 at 10:59 pm #

    That’s the best part of cooking with the family is not so much about cooking but talking. I love this dish with chunky ingredients and I’m sure I would have more than one serving. Delicious looking, MJ! :)

    • mj July 31, 2012 at 10:25 pm #

      Thanks Ray! You are SO right! Once in the kitchen with family and friends, what should take 15 minutes can take an hour with all of the talking! :)

  17. sally July 30, 2012 at 7:19 pm #

    Yum! I haven’t made any gazpacho yet this summer. I’ll have to try your version!

  18. kankana July 30, 2012 at 7:02 pm #

    Always a fav and go to dish during the hot summer days!

  19. Jessica | Cajunlicious July 30, 2012 at 1:50 pm #

    Mj, that looks delicious and could almost pass for a salsa…which would be great too! Hope you had a great weekend!

  20. Baker Street July 30, 2012 at 10:51 am #

    A bowl of your chunky gazpacho paired with grilled cheese would be just the perfect dinner for tonight!

    • mj July 30, 2012 at 11:01 pm #

      That’s what we had for supper tonight! :) Thanks for stopping by!

  21. Raymund July 30, 2012 at 1:54 am #

    Honestly I never had tried gazpacho due to the fact it is a cold soup. I was turned off by the thought of cold soup but it looks like from the comments and your post it will be worth a try.

    • mj July 30, 2012 at 11:01 pm #

      Raymund, you really should give it a try. Out of all the cold soups, gazpacho is my favorite. Just be sure to let in rest for 30 minutes on the counter in order to take the chill off it from the refrigerator. Hope you like it!

  22. FoodPorn.net (@foodpornonline) July 30, 2012 at 12:55 am #

    Thanks for the gazpacho recipe.
    I’ll create one for sure, my kids are gonna like it :)
    submit your chunky gazpacho photos on a Food Photography site so the readers can enjoy your creations.
    It’s a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.

    • mj July 30, 2012 at 11:00 pm #

      Thanks!! Thanks for letting me know about your site. I’ll check it out!

  23. Nisa Homey July 29, 2012 at 11:14 pm #

    MJ, yummy bowl of vegetables….so colourful with lots of texture….and beautiful memories..

  24. Carolyn Jung July 29, 2012 at 2:24 pm #

    I actually like my gazpacho the chunky way. I like how all the textures give more interest.

  25. Allen@Cook! Bake! Share! July 29, 2012 at 12:01 pm #

    This is one of the best Gazpacho recipe I have seen! I am glad I found your blog while at Daily Foodbuzz and plan on following your posts! Allen.

    • mj July 30, 2012 at 10:58 pm #

      Thanks Allen! So glad you found me too! Headed over to your space!

  26. Sissi July 29, 2012 at 6:20 am #

    I am always amazed at how huge the difference can be when only the texture changes. I love gazpacho, but have never heard about anyone making it chunky. It sounds like an excellent idea.

    • mj July 30, 2012 at 10:59 pm #

      Sissi – it is excellent! I’m a true convert!

  27. Rathai July 29, 2012 at 6:08 am #

    I can eat that chunky gazpacho by spoonfuls. It looks so flavourful and as colourful as your memories and writings.

  28. Debra July 28, 2012 at 7:14 pm #

    Thanks for stopping by today. What a great story, great memories, and a great recipe. I haven’t made gazpacho at all this summer. It is high time, I think.

  29. Yudith @ Blissfully Delicious July 28, 2012 at 6:54 pm #

    I have never made gazpacho before- but I’d love the chunky version. Thanks for sharing!

    • mj July 29, 2012 at 12:52 am #

      Yudith – You really need to make a gazpacho! It has a flavor that can’t compare! Thanks for stopping by!

  30. love2dine July 28, 2012 at 3:09 am #

    It looks like you’ve come up with amazingly impressive and tasty variations.

  31. Michelle @ Find Your Balance July 27, 2012 at 7:28 pm #

    I love love love gazpacho! Chunky or blended! But I cannot convince my husband. Oh well more for me :-)

  32. Charles July 27, 2012 at 6:03 pm #

    Gazpacho – even the name makes me go weak at the knees… seriously! I absolutely adore the stuff, however I’ve never actually tried a chunky one – is it basically the same flavour? I already know I’d love your chunky version – all those wonderful vegetables, so fresh and colourful and best of all… lovely and cold for these warm summer days!

    • mj July 28, 2012 at 4:33 pm #

      Thanks Charles! Yes, the flavors are the same. The change is primarily in the texture. However, like most soups, this is best 24 hours after making it. With the larger chunks, it takes more time for the flavors to blend so I highly recommend letting sit in the fridge overnight. Hope you’re having a wonderful weekend!

  33. France @ Beyond The Peel July 27, 2012 at 11:53 am #

    MJ! It’s beautiful and I love that you added a little brine from the olives. Sounds delish and perfect for a hot day. Now all we need is a hot day.

  34. CJ at Food Stories July 27, 2012 at 10:25 am #

    I normally blend the you-know-what out of my gazpacho … Should probably try your chunky version because it looks so yummy … Happy Friday :-)

  35. Tina (PinayInTexas) July 27, 2012 at 7:07 am #

    Love the look of your chunky Gazpacho, MJ…so appetizing and comforting! I won’t mind doing all the chopping!

  36. Mustard and Miscellany July 26, 2012 at 10:32 pm #

    That looks so good…I like it chopped rather than blended too smooth.

  37. Kelly @ Inspired Edibles July 26, 2012 at 7:11 pm #

    What a delightful looking gazpacho (mmm on the basil…) – I like the idea of chopping for a change rather than blending. The same refreshing taste and delicious content with a completely different texture. Your trip to California does sound memorable – I love moments like those that stay with us forever. Thanks for sharing this one!

  38. Liz July 26, 2012 at 6:18 pm #

    Mmmmmm….this sounds amazing! I love all kinds of gazpacho, but I haven’t tried the white version with almonds and grapes. Somehow that’s not so appealing. My mom’s gazpacho was pureed then topped with tons of chopped veggies :)

    • mj July 26, 2012 at 9:18 pm #

      Thanks Liz! I’m not familiar with the almond and grapes version. Now I’m curious. I’ll have to look it up.

  39. Nami | Just One Cookbook July 26, 2012 at 12:39 pm #

    Wow… your gazpacho definitely looks delicious and appetizing! I love your chunky style (thanks to your sister!). Bookmarking and would love to try this out!

  40. Suzi July 26, 2012 at 10:17 am #

    Hi MJ. I really like the idea of a chunky gazpacho even if it is labor intensive. I am going to have to give this a try. I love that you added my favorite kalamata olives, that’s something uniqueand sounds delicious. Have a lovely weekend.

  41. Giulietta | Alterkitchen July 26, 2012 at 6:45 am #

    This gazpacho looks delicious.. and, if it reminds you of such an amazing trip, it’s even better!
    Lot of hugs, my friend!

  42. Anne@FromMySweetHeart July 25, 2012 at 9:17 pm #

    Oh MJ….what a beautiful bowl of vegetable heaven! I love gazpacho soup so much. I think that it’s great that everyone seems to have their own version or twist on it. I happen to like mine chunky, too! And I love that you added a bit of the brine from the olives, too! I will have to remember that for my next batch! : )

  43. Treat and Trick July 25, 2012 at 3:56 pm #

    It is so inviting and well presented!

  44. Cucina49 July 25, 2012 at 2:00 pm #

    It’s amazing how much everone’s gazpacho differs…yours looks so flavorful and colorful, with loads of texture.

  45. Choc Chip Uru July 25, 2012 at 12:56 pm #

    I love a story behind a dish my friend, this looks absolutely gorgeous :D
    Well made and delicious pictures!

    Cheers
    Choc Chip Uru

  46. Tessa July 25, 2012 at 12:52 pm #

    Beautiful gazpacho! I really like the addition of the kalamata olives. Delish!

  47. Ramona July 25, 2012 at 12:42 pm #

    The memories behind the meal make it even tastier!! Beautiful gazpacho!!

  48. Angie@Angie's Recipes July 25, 2012 at 12:04 pm #

    This is a perfect summer treat!

  49. kitchenriffs July 25, 2012 at 11:26 am #

    Good stuff. I love gazpacho, and can’t believe I haven’t made it thus far this year! Need to correct that. I know this is heresy, but I find that unless you have really ripe and great tasting fresh tomatoes, good canned ones actually work well in this recipe. I know, I know – I should hang my head in shame for admitting I sometimes used canned, but I do. But the flavor is there, which is my main concern. Oh, and I’m in the chunky camp too when it comes to this dish.

    • mj July 26, 2012 at 9:16 pm #

      Thanks KR! Do not hang you head in shame my friend! I have definitely thought of using canned tomatoes but haven’t done it YET. Hey – I make salsa with canned tomatoes and some might say that’s a no-no, but they make a damn good salsa!

  50. Javelin Warrior July 25, 2012 at 10:51 am #

    This sounds marvelous, MJ! I’ve wanted to make gazpacho for some time, but never given it a go. This chunky version sounds so flavorful and is so beautiful and I’m sure it tastes amazing too. BTW, now I want to go to the beach and make some s’mores!

    • mj July 26, 2012 at 9:14 pm #

      Let’s go! :)

    • Javelin Warrior July 26, 2012 at 10:10 pm #

      Just wanted to drop by and let you know I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and so glad I had a reason to come back for another drool :)

    • Javelin Warrior August 6, 2012 at 1:35 pm #

      Thanks so much for sharing this with Made with Love Mondays, MJ! I hope you’re having a wonderful Monday…

  51. Jane July 25, 2012 at 10:48 am #

    Pickled jalapeno brine sounds like it would be awesome in this! I’m a fun of chunky, so this sounds really good! That is great that you have memories that will last a lifetime!

    • mj July 26, 2012 at 9:13 pm #

      Thanks Jane! I love a little added spice and the brine is really all you need!

  52. Vicki Bensinger July 25, 2012 at 10:17 am #

    I love gazpacho and it’s so perfect on hot summer days. I’ve never added olives to it before but it sounds like a nice addition. The chunkiness of the veggies is a nice touch – so much better than just drinking liquid.

    • mj July 26, 2012 at 9:12 pm #

      Thanks Vicki! The olives really make this special!

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