Dr. TJ’s Gazpacho


I had the opportunity to introduce Josh and Taylor to my recipe for gazpacho.  They have all the ingredients here and since summer is coming (I hope the heat gets here soon!) I thought I’d make it for them.  It’s such a refreshing cold soup.  I don’t puree the veggies and they liked that.

 So here it is:

Dr. T.J.’s Gazpacho

13-15 medium to large Roma tomatoes, chopped

2 Tablespoons minced garlic

1 bell pepper, minced

Cilantro, chopped fine, to taste

1 Vidalia/sweet onion, halved and sliced thin

1 large cucumber (seedless is best)

Kosher salt to taste

Pepper to taste

2 cups beef or vegetable broth, chilled

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

Optional: basil and cayenne

Place tomatoes, garlic, bell pepper, cilantro, salt and pepper into large bowl.  Mash with potato masher until a goodly portion of the juice is forced from tomatoes.  Add olive oil and vinegar and mash again to mix thoroughly.  Pour in broth.  Peel cucumber and then grate it (with cheese grater) into the soup.  Mix with spoon.  Add sliced onion.  Chill for at least one hour.  Serve chilled (even with a few ice cubes!)  Lasts at least a week in the ‘frig.

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About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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2 Responses to Dr. TJ’s Gazpacho

  1. T. Smith says:

    Glad you could introduce Josh and Taylor to Dr. TJ’s Gazpacho…maybe you could tell us who that is…Thanks.

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