Gazpacho: A Delicious Labor Day Party Recipe
With Labor Day Weekend coming up, I’m in the midst of planning our family’s Labor Day party and have decided that one dish I’ll definitely be serving (other than lobster and corn) is gazpacho. This chilled tomato and vegetable soup is a cool summer classic and couldn’t be healthier. To make your own Labor Day gazpacho, all you need is:
1/2 cup Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
One large bottle of your favorite tomato juice
One medium-sized bottle of vegetable juice (V8 works well here)
One red pepper
One green pepper
One cucumber
Six skinless tomatoes
One bunch of scallions
I begin by pouring the tomato and vegetable juices into a large plastic bowl. If you prefer your food a little spicier, I suggest using V8’s spicy vegetable juice to add a little kick. Next, I dice the peppers, cucumber (having removed their seeds) and scallions and add them to the bowl.
In order to remove the tomato skins, drop them in boiling water for a few seconds, then run the tomatoes under cold water while you peel away the skins. They should come off easily. Next, remove the tomato seeds and chop the tomatoes into small pieces, then add them to the bowl. Add the olive oil and the balsamic vinegar to the mixture as well. Stir well.
For guests who prefer smoother soups, I take about 3/4 of the chopped vegetables from the bowl (with some of the juice) and blend them together in a Cuisinart. This leaves a few bite-sized vegetables in the gazpacho but will ensure that the soup isn't too chunky.
Since I love my soup spicy, I chop one habanera pepper (being careful to remove its seeds and wash my hands very well afterwards) and add it to a little bit of the veggie blend I've left in the Cuisinart. Be sure to blend this part of the soup extremely well, since the last thing you want is for a party guest to get a large chunk of pepper. Add the mixture little by little, so as not to over-spice the soup, and stir well.
The result should be a delicious, fresh tasting soup. I like to let mine sit for at least 24 hours before serving, so that the delicious vegetable flavors really have a chance to blend. I ladle my gazpacho into bowls with a dollop of sour cream and several slices of avocado at the bottom, and if I’m feeling particularly decadent, I chop up bite-sized pieces of buttery garlic bread and add those as well.
Whatever you serve at your Labor Day party this weekend, be sure to relax and soak in those last moments of summer before life gets busy again. Bon appétit!
Enjoy Planning.
Penelope
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