On July 6th, Princeton Soup & Sandwich Co.’s Chef Niko presented a demonstration on Gazpacho at the Princeton Library
His professional insights and knowledge about the history of this popular summer dish made for a fun and educational experience for the (hungry) crowd. Gazpacho, which originated as a peasant’s dish in early Spain, has evolved from being a heavy meal containing lots of bread to a summer favorite which is light and full of acidity from yummy seasonal vegetables and fruits.
The Chef prepared a classic Gazpacho at the demonstration, but Princeton Soup and Sandwich Co. have shared a couple of fun twists on Gazpacho for you to try this summer!
Classic Gazpacho
2-3 Tomatoes
¼ bu Cilantro (optional)
2 Cucumbers
2 Red Onions
2 Celery Stalks
1 Green Pepper, 1 Red Pepper
1 qt Tomato Juice
1 pt V8 Tomato Juice
S+P and Hot Sauce to Taste
- Small dice all vegetables (1/4 inch cubes)
- Season all vegetables with salt and pepper, let sit 10-15 minutes to draw out flavor
- Add in Tomato Juice and V8 and stir well, let sit half an hour
- Top with Cilantro or sour cream and enjoy!
Watermelon Feta Gazpacho
2 Tomatoes
2 Cucumbers
2 Red Onions
2 Celery Stalks
1 Red Pepper
2 c Crumbled Feta Cheese
½ Watermelon
1 qt Tomato Juice
1 pt V8 Tomato Juice
S+P to Taste
½ bu Basil (Optional)
- Small dice all vegetables and watermelon (1/4 inch cubes), mix in crumbled feta
- Season all vegetables with salt and pepper, let sit 10-15 minutes to draw out flavor
- Add in Tomato Juice and V8 and stir well, let sit half an hour
- Top with fresh chiffonade basil and enjoy!
Thai Peanut Gazpacho
2 Tomatoes
2 Cucumbers
4 Candy Radishes or Watermelon Radishes
2 Carrots
2 c Unsalted Peanuts
1 qt Tomato Juice
1 pt Coconut Milk
S+P to Taste
½ bu Watercress (Optional)
- Small dice all vegetables (1/4 inch cubes) and mix in peanuts
- Season all vegetables with salt and pepper, let sit 10-15 minutes to draw out flavor
- Add Tomato Juice and Coconut Milk and stir well, let sit half an hour
- Top with Watercress and enjoy!