I’m sure that I’ve mentioned Buffalo on here a few times before, but this recipe is a Buffalo ORIGINAL from The Park Country Club. Now, every summer, they would make this gazpacho and it was amazing! I mean, it was cool, fresh, tart, sweet, and when it was topped with their secret avocado cream, THE. BOMB. DOT. COM. Ugh, I just made this myself and I want to pour one more bowl even! Man oh man. SO! With summer FINALLY arriving to us all (at least, I hope it has….sorry if I hasn’t yet), this soup is an easy way to keep things cool and leave you full, while being INCREDIBLY healthy at the same time! This will become an absolute staple remake, I promise! And given today is my birthday, it’s a great way to start it!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Park Country Club Gazpacho (But not as much as they usually make…which is gallons!!)
Ingredients – Adjusted to make about 6 servings
- 3 beef steak tomatoes, diced small (Set aside 1/2 of one)
- 2 English/Seedless Cucumbers, diced small (Set aside 1/2 of one)
- 1/2 cup jarred roasted red pepper, diced (Set aside 1/4 cup)
- 2 cloves garlic, minced
- 2 shallots, diced
- 1/2 cup cilantro, chopped
- 16oz tomato juice
- 2 teaspoon white vinegar
- 2 teaspoon olive oil
- 1 teaspoon Tabasco
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- Optional: Avocado, Croutons
- Place all the set aside portions of your veggies in a bowl and…well…set aside!
- In a large bowl, combine your non-set aside veggies, and all other ingredients. In batches, blend it all up!
- Add in your set aside veggies, cover, and chill for at least 1 hour. Serve with diced avocado and/or croutons, which you can buy in a bag from your local grocery store!