Jan Norris: Food and Florida

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John G’s Gazpacho Recipe from Today’s Sun Sentinel Column – So Good!

May 27th, 2010 · 7 Comments

John G's Gazpacho/ photo by Carline Jean, Sun Sentinel Staff

This is exceptional! Just in time for hot summer nights or days. Yumola! And thanks, Wendy and Keith, at John G’s. From today’s You Asked for It! column.

Here’s the recipe, but there are plenty more over at the Sentinel site that you’ll enjoy.

John G’s Gazpacho

  • 1 cup red onion, fine dice
  • 1 cup green bell pepper, fine dice
  • 1 cup red bell pepper, fine dice
  • 1/2 cup green onion, chopped
  • 1 cup celery, chopped fine
  • 1 cup cucumber, deseeded, diced
  • 1 cup diced fresh tomato
  • 1 46-ounce bottle V-8 juice, divided
  • 4 whole tomatoes, cored
  • 3 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 3 dashes hot pepper sauce, such as Tabasco, or to taste
  • 1 tablespoon white vinegar

For garnish:

  • Celery stalks with leaves
  • Sour cream
  • Chopped green onions
  • Seasoned croutons

Note well: Prepare andchill this soup at least 8 hours before serving.

In a large bowl, combine onion, bell peppers, green onion, celery, cucumber and diced fresh tomato. In the bowl of a food processor or blender fitted with a metal blade, combine 4 cups of the V-8 juice with 4 whole tomatoes, garlic, olive oil, salt, sugar, pepper, Worcestershire sauce, hot pepper sauce and white vinegar. Blend or process until mixture is pureed well. Pour half of the puree into the bowl with the chopped vegetables. Add the remaining V-8 juice to the processor bowl or blender container. Process or blend to combine well. Pour puree into bowl with vegetables. Stir well and taste to adjust seasonings.

Cover bowl and refrigerate for 8 hours or overnight. Serve well chilled, with a celery stalk in each bowl and small bowls of sour cream, chopped green onions and croutons for guests to add as they wish.

Makes 10 servings. This soup does not freeze well.

Per serving: 73 calories, 19 percent calories from fat, 2 grams total fat, trace saturated fat, 0 milligram cholesterol, 13 grams carbohydrates, 3 grams total fiber, 8 grams total sugars, 10 grams net carbs, 2 grams protein, 491 milligrams sodium.

Lower-sodium version (Use a 46-ounce bottle of low-sodium V-8 juice and omit salt.): 76 calories, 20 percent calories from fat, 2 grams total fat, trace saturated fat, 0 milligram cholesterol, 13 grams carbohydrates, 3 grams total fiber, 9 grams total sugars, 11 grams net carbs, 2 grams protein, 133 milligrams sodium.

Tags: Sun Sentinel column

7 responses so far ↓

  • 1 Rosalie Weiss // May 27, 2010 at 9:25 am

    can’t find the recipe for the gazpacho. Please help. Is it just missing? Loved the starfruit and mango recipes from yesterday. Rosalie

  • 2 Jan Norris // May 27, 2010 at 9:32 am

    Click over to the Sentinel site to get it; it’s on the left-hand sidebar under “recipes.”

  • 3 Jan Norris // May 27, 2010 at 9:37 am

    To Rosalie: You have to click on the You Asked for It! column after you go to the main food site, then when you see the questions, there’s a gray box that says “Related” with the recipe links on the left. Click that link. A bit awkward, but they’re there!

  • 4 Terri Turner // May 27, 2010 at 9:37 am

    John G’s Gazpacho is the best anywhere! I’m surprised they gave it up! I have Gazpacho whenever I can, and use JG’s as the model. Only one comes close, it’s at CR Chicks, believe it or not. Can’t wait to make it.

  • 5 Jan Norris // May 27, 2010 at 9:40 am

    CR Chicks’ gazpacho is made by the owners – Rick and Chris – both of whom used to work for Chuck Muer.
    Chuck and Harold’s in Palm Beach, when they were in business, had the all-time best – along with John G’s.
    It’s that recipe they use.

  • 6 Rosalie Weiss // May 27, 2010 at 10:16 am

    Thanks followed your directions and got it. I don’t think I have ever had to do that before. I make a similar one with V8 juice and red wine vinegar. I call it chopped salad. Unfortunately I am trying to stay away from tomatoes these days because of arthritis and I just found some divine heirloom red and green tomates at our new Riverwalk green market.

  • 7 George P // May 27, 2010 at 11:06 am

    Thanks for the reminder that I haven’t made gazpatcho in a while. I’ll have to put the ingredients on my grocery list.

    I printed the recipe out and compared it to one from South Beach Diet and from Publix’ Aprons Cooking School and all have nearly the same ingredients and minor differences on amounts.

    I dice all the tomatoes and don’t bother with the blender step and it comes out like a chunky salsa or “chopped salad” you have to eat with a spoon.

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