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 along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. 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!
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