I've had gazpacho a few times, and even made it before(That's a really old post), but I have never liked it. Around this time of year when it is way too hot out, my mind always comes back to it. Maybe i'll like it THIS time! So here we are again, and finally I DID like it this time! I revisited the recipe and decided to make it more like salsa, which I can eat with a spoon. I didn't serve it ice cold like it sometimes is at restaurants, but I put a big scoop of tzatziki frozen yogurt in the center to add to the chill. As you swirled it in, there was a nice contrast of icy yogurt with slightly cool soup.
The reason I dont like gazpacho sometimes is the raw veggies can be stringy. I decided to slightly cook the veggies that I was blending, and fully juice the other ones.
Grilling the veggies takes out the rawness but also adds a little smoke flavor to the soup.
Then I food processed these until they were smooth.
For the carrots and celery, I processed them to a paste, then strained them in cheese cloth to collect the juice. If you have a juicer, that will work too.
I mixed the thicker puree in with the thin juices to create a nice soupy texture.
To make the froyo, I pureed cucumber, parsley, and garlic and mixed it with strained yogurt. I didn't have my ice cream maker with me, so I just put it in the freezer and whisked it like crazy every half hour or so. It was a nice texture after about an hour and a half to 2 hours.
Even as good as this was, I still could never eat gazpacho as a meal alone. This is best as an appetizer on a hot day. Bring it to a party! Put it in some cucumber shot glasses! It's a salad you can drink. I actually poured the leftovers over some pasta and it was awesome.
I grilled one medium onion, 3 seeded jalapenos, and about 6 tomatoes and blended them until smooth. I pureed about 6 stalks of celery and 4 carrots and strained out the juices with a cheese cloth. Mix the celery-carrot juice with the tomato-onion-jalapeno puree. Add some honey and lemon juice to taste. Also salt and pepper. Let this sit overnight or at least a few hours in the fridge. Taste and adjust seasonings. Bring to just cooler than room temp to serve.
For the froyo, half a cucumber skin and seeds removed, handfull of parsley, and 1 garlic clove, salt and pepper. Puree. Mix with a cup and a half of strained yogurt. Chill and place in an ice cream machine or put it in a freezer and whisk every half hour until it becomes frozen yogurt.