Gazpacho Recipe

I am always amazed by the talent of chefs.... It is so cool the way they are able to know instinctively what ingredients blend well together. They also seem to be able to just rattle off the amounts of the ingredients without thinking twice. I, on the other hand, still need to follow recipes when I cook...most of the time. I'm O.K. with that. I love recipes! I especially love the recipe below. Yea, I know, its kind of raggedy. Its kind of stained and yellow. Its not pretty.

When I was in college in Louisville, KY, I was lucky enough to live next to a chef in training. One day I mentioned that I was looking for a good gazpacho recipe and he scratched this out for me in minutes. I have been using it for about 18 years! Thus, its ugly appearance.

This picture is a little more attractive. Gazpacho is from Spain and I've heard people call it "liquid salad" which describes it well. It can be served cold or at room temp and is great on the hottest days of summer. O.K. I'm done talking about it... the recipe is below.

Gazpacho Louisville

Blend the following ingredients in a blender or food processor:

4 tomatoes

2 cucumbers

1 bell pepper

1 carrot

1 pint of V8 juice(I like spicy)

2 T. Worcestershire sauce

1 dash of tobasco

1/2 t celery salt

1 t fresh garlic

2 t salt and 1 tsp pepper


Add these following ingredients to the soup chopped finely but not blended:


1 small onion minced

1 stalk of celery minced

1 tomato diced

dash of cumin

Garnish with cilantro if you like.