No matter what team you root for, you are going to love this cool orange Clemson gazpacho soup. Full of veggies and a secret ingredient that not only gives this soup a great texture but also adds to the vibrant orange color. Go Tigers!
We’ve been seeing a lot of orange pop up around our house lately, ever since the teenager got her acceptance to Clemson University. (Note: apologies to all my readers who are affiliated in any way with the University of South Carolina. I still love you, and I hope you still love me after you get to the end of this Clemson-fest, but I gotta represent my baby.) Anyway, we have lately been drinking out of these…
And wearing a lot of this…
All members of the family are participating in the Clemson-apparel-wearing.
So I figured I should jump on the bandwagon and start whipping up some orange food. And since we are in the heat of summer, I wanted my orange food to be of the cool and refreshing variety, so I was aiming for gazpacho – but not for thetypical red, tomato-y look of traditional gazpacho.
And so I present this creamy gazpacho, made with some pureed fresh bread (the secret ingredient!) and emulsified with olive oil, both of which settled the red of the tomatoes to a perfect Clemson orange. You might consider a lovely light orange peach mint margarita to go with it!
So even if you are a South Carolina fan, if you are looking for a gazpacho that is smooth and spicy and creamy and a little bit different, this might be for you. Orange and all…go Tigers!
- 6 medium tomatoes, cored and chopped
- 1 cucumber, peeled and sliced
- 1 small red onion, peeled and cut into chunks
- 2 medium garlic cloves, peeled and quartered
- 1 small jalapeno chile, cut in half and seeds removed
- 1 slice of bread, torn into pieces
- 1/2 cup olive oil
- 2 tablespoons sherry vinegar
- 1/4 cup chopped parsley
- Ground black pepper and sea salt
- Crumbled tortilla chips for garnish
- Save 1/2 cup each of the tomato and cucumber and cut into small pieces. Set aside.
- Place remaining tomato and cucumber along with onion, garlic, chile and salt into a blender and process until smooth. Drop the bread pieces into the blender, let them soak for about 5 minutes and blend again until smooth.
- Add the olive oil and blend again. Pour the mixture into a mixing bowl and stir in the vinegar and parsley. Taste and season with salt and pepper. Stir in the chopped tomato and cucumber.
- Refrigerate until chilled, and then garnish with tortilla chips and serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!