Martine Bertin-PetersonProvencal RecipesSoupTaste

Refreshing Gazpacho is a Perfect Recipe for Hot Summer Days

Gazpacho recipe Gout et Voyage

This is the perfect time to make cool, refreshing gazpacho now that ripe, local tomatoes are abundant at the markets and in the “potagers” (kitchen gardens). There are as many variations to this soup as there are cooks. You can make gazpacho with tomatoes, watermelon, green heirloom tomatoes and even a white gazpacho with almonds. Other than popping the tomatoes into boiling water to peel the skins, this recipe doesn’t get you anywhere near the stove. Add a baguette, a platter of charcuterie and a chilled rose and lunch is served.

Tastes of Provence a Summer Dinner Party Menu Gazpacho recipe

Gazpacho

Summer is the time to make gazpacho, the ingredients (tomatoes, cumbers, peppers) are in season and you don't need to turn on the stove. This soup is super easy to make. Its a terrific option when you don't feel like cooking and it's hot outside.
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Prep Time 15 mins
Total Time 2 hrs 15 mins
Course Soup
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 4 large Ripe tomatoes peeled and seeds removed, quartered
  • 1 small Red onion quartered
  • 1 medium Green pepper seeds and pith removed, quartered
  • 1 medium Red Pepper seeds and pith removed, quartered
  • 1 medium Cucumber peeled, seeds removed and quartered lengthwise
  • 2 -2 1/2 cups Tomato juice regular, low-sodium or spicy
  • 2 tbsp Red Wine Vinegar
  • For drizzling: olive oil
  • For garnish: Diced cucumber, fresh basil, and/or croutons

Instructions
 

  • In the bowl of a food /processor, pulse the onion, peppers and cucumbers until roughly chopped.
  • Add the tomatoes and pulse until combined but still chunky. (You want to keep some texture, but avoid large chunks of vegetables.)
  • Pour into a large, non-reactive bowl.
  • Add tomato juice to desired consistency.
  • Stir in red wine vinegar, and taste for seasonings, you may want to add some freshly ground pepper and/or a few drops of hot sauce.
  • Chill 2-3 hours to combine flavors.
  • Drizzle with olive oil and garnish with chopped cucumber, basil leaves and/or croutons for extra crunch.
  • Best served chilled but not icy cold.

Notes

This soup is perfect as a starter course. It will serve 8 as a starter, 4-6 as a main. Best served cool and with some delicious fresh baguette.
 
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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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