Veggie main dishes: Gazpacho

Click to enlarge image.

I am trying to redefine my definition of a main dish. Usually I have considered the protein-containing dish the main dish. But why not veggies? I can serve the protein as a side. Cheese cubes, chicken salad, a bit of poached chicken, or even a glass of milk would do.

This gazpacho is perfect for using veggies that are in season right now: cucumbers, tomatoes, peppers. It's also highly flexible, so you can use what you have. I like to serve this with good crusty bread, like boule from Artisan Bread in Five Minutes or Jim Lahey's no-knead bread. Or you could use French bread from the store; it's yummy too.


  • 4 cups tomatoes
  • 1 green pepper
  • 3 stalks celery
  • 1 cucumber
  • ½ onion
  • 4 cloves garlic
  • 1 cup tomato juice
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon Worcestershire sauce
Chop vegetables small. Combine all ingredients. Let sit at room temperature until serving.
(Adapted from this recipe.)


  1. Definitely going to be trying this! We have tons of tomatoes, plus Jon and I love soups. Thanks for sharing; we've been trying to incorporate more veggies in our diet too.

  2. Hi from Spain,
    Here's our recipe:
    - a big loaf of bread (from yesterday, and passed under water)
    - almost a cup of olive oil
    - a little cup of common vinegar
    you pass it through the minipimer
    - 3 or 4 red tomatoes
    - a third of cucumber
    - a tooth of garlic
    - half onion
    - a third of italian green pepper
    - a third of red pepper
    - salt
    all mixed again, and add cold water and mix it again