Spicy Winter Gazpacho

This is a revised, re-posted recipe from December 2010.  The basis of this recipe came from my mom who I honestly think took it from a Pace's Picante Sauce label promoting the recipe.  Picante sauce in general, but particularly one made in San Antonio, Texas, is certainly not considered a traditional ingredient in soup that originated in the Andalusian area of Spain but this isn't what you might call an "authentic" Gazpacho, anyway. That said, I maintain that no one can honestly say what is or isn't authentic about a recipe that has as many variations as there are citizens in Spain and Portugal, where all manner of varieties and recipes of the soup are very commonly served in the hot, summer months.

Indeed, there are several different kinds of Gazpacho, all of which are very different: Red Gazpacho, made with tomatoes, sweet green or red bell peppers, cucumber, red onion, garlic, vinegar, and stale bread (which adds body to the soup), is the most common preparation and what Americans generally think of when they see Gazpacho on the menu.  But Ajoblanco, or White Gazpacho, is made with blanched almonds, white garlic, rustic bread, cucumbers, and olive oil, and a topping of green grapes; Green Gazpacho is made with cucumbers, bell peppers, avocado, white onion, olive oil, cilantro, parsley, and garlic. Then there is Strawberry Gazpacho and even Watermelon Gazpacho.

So, there is huge subjectivity and interpretation in what constitutes Gazpacho and any recipe that uses words like "authentic," "classic" or "original" is disingenuous to say the very least.  Much depends on available ingredients, creativity of the chef, and one's own personal tastes and preferences.  

Suffice it to say that most modern American versions of the recipe will include tomatoes, bell pepper, onion, cucumbers, garlic, vinegar, olive oil and be seasoned with jalapeno, chives, basil, cilantro and even cumin. Some recipes add celery, avocado and olives.

Online versions of Gazpacho by the usual cadre of professional chef personalities have their own take on Gazpacho.  Most do a rough blending of the soup in a food processor but leave a slightly chunky consistency as opposed to Spanish versions which are generally well-blended and strained, more like a French Bisque.

My mom's recipe leaves all vegetables intact, so blade work is important to ensure everything is diced finely and uniformly.  That's more work, but I consider it a worthwhile investment of time and labor.  And arguably, the crunchiness of the fresh veggies gives the soup better mouthfeel, and leaving the vegetable fiber intact is more healthful.

About this time of year, I can get a good case of the winter doldrums.  The dreary weather and shorter winter days leads to less sunshine and I get cranky when I don't see the sun for several days.  Plus, the excitement of the holidays is over and it's back to your routine and starting the year all over again.  A healthy serving of fresh vegetables is certainly in order after all the holiday snacking and merry-making and will help chase the winter blues away!  Who says this is only a summertime recipe? If there were ever a time when a delicious bowl of fresh vegetables was in order, it's in the dead of winter.

My mother's recipe uses V-8 juice instead of tomato juice, but you can certainly use the latter.  And as previously mentioned, it includes a cup of Pace's Picante Sauce.  There are many other picante sauces on the market, but beware of those with added sugar and other chemicals.  Pace's Picante contains only natural ingredients with no added sugar.  You can get the level of heat you want, but I go with their "mild" blend.  There is just enough heat with the other spicy ingredients and my bottle of Tabasco Sauce is never very far away.

Ingredients
4 cups Original V-8 juice (3 12-oz cans)
1-1/2 cup Spicy Hot V-8 Juice (1 12-oz can)
4 cups tomatoes (about 4 medium or 3 large hot house), finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2 medium to large cucumbers, peeled and finely diced
2 stalks of celery, finely diced
1/2 medium red onion, finely diced (about a cup)
1/2 large jalapeño pepper, seeds and membrane removed, very finely diced
1 cup Pace's Picante Sauce
4 tbsp olive oil
2 tsp fresh garlic, minced
2 tbsp fresh cilantro, finely chopped
2 tbsp fresh basil, chiffonade
2 tbsp red wine vinegar
juice of 1 medium fresh lime
1 tbsp Worcestershire Sauce
1 tsp Tabasco Sauce
1 tsp salt
1 tsp black pepper

The Recipe
Combine all ingredients except the chopped basil and mix well. Store in the refrigerator in a container with a tight fitting lid for at least eight hours but overnight is better. The key element in this recipe is time. Don't rush it. Add the chiffonade of the fresh basil on top upon serving. Add a dollop of sour cream, if desired.

Traditionally, the soup is served along side toasted crostini brushed with olive oil.

And if you're still concerned about serving chilled soup on a cold winter's day, have a shot of ice cold vodka on the side. That'll warm you up!