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!
UPDATED 6/1/2021: I took a short cut the other day, and adjusted some of the ingredients (only slightly) and honestly, I prefer it this way! SHOCKER! But it really was just all the better for the adjustments (and reduction of some ingredients) and still all the power and punch of summertime!
This is for sure going to be my go-to work lunch as we go back to the office! BON APPETIT!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Cooking Maggie Gazpacho
Adapted from Park Country Club of Buffalo
Ingredients – Adjusted to make about 6 servings
- 1 28oz can whole peeled tomatoes
- Save the juice!
- Dice 1/2 the tomatoes from the can and set aside, the rest go into the blender!
- Tomato Juice
- You’re looking for 2 cups total with the juice from the whole peeled tomato can, so I suggest 8oz of additional tomato juice
- 1 regular cucumber, 2/3 in the blender, 1/3 in the bowl, finely diced
- 3/4 cup jarred roasted red pepper, 1/2 finely diced, the rest in the blender
- 2 cloves garlic, in the blender
- 2 shallots, 1 diced and in the bowl, the other in the blender
- 1/4 cup cilantro, in the blender
- 2 teaspoon white vinegar
- 2 teaspoon olive oil
- 2 teaspoons Tabasco or your preferred hot sauce
- Salt & Pepper to taste
- Optional: Avocado, Croutons
Instructions
- In your serving / storage bowl, add all of your diced tomato, cucumber, roasted red pepper, and shallot. Set aside.
- In the blender: rest of the whole peeled tomatoes, 2 cups of tomato juice (a combo of the can juice and regular tomato juice, cucumber, shallot, garlic, cilantro, vinegar, olive oil, and hot sauce. Blend it all up on high until nice and smooth. Taste and adjust with salt and pepper.
- Add your juice to the bowl of veggies, cover, and chill for at least 1 hour. Serve with diced ripe avocado and/or croutons, which you can buy in a bag from your local grocery store!
The Real Cooking Maggie 