Looking for How to Make Gazpacho - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs in 2022? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yields 8 - 10 servings
Making and freezing your own Gazpacho gives you a great tasting, healthy treat you can enjoy. No store bought Gazpacho compares with the taste of this classic Spanish soup made from your own tomatoes from your garden or fresh-picked from a local farm!
Unfortnately, no, you can't can it (it will turn to glop, and even with a pressure canner, it's still very low acid). You will have to enjoy it fresh.
Here's how to do it, in easy steps and completely illustrated. This method is so easy, ANYONE can do this! It's a great thing to do with your kids!
It's fun to go pick your own and you can obviously get better quality tomatoes!
At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-your-own farm is the pace to go! At right are 4 common varieties that will work:
|Top left: Beefsteak||Top right: Lemon Boy, yellow|
|Bottom left: Roma, paste-type||Bottom right: Better Boy|
The picture at left shows the best variety of tomato to use: Roma; also called paste tomatoes. they have fewer sides, thicker, meatier walls, and less water.
Also, you don't want mushy, bruised or rotten tomatoes!
Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)
Plunge them into a waiting bowl of ice water.
This makes the skins slide right off of the tomatoes! If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.
After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess water.
Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
Toss the squeezed (Squozen? :) tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking!
Next chop them up - I like 1/2 inch size cubes.
Keep about 1/2 cup apart to add at the end. Put the rest into the food processor, chopped or blender.
I use an electric chopper (food processor) to dice the seasonings fairly fine, about 1/8 inch cubes. You can separate about 1 cup of it before it gets too finely pureed, so you can add it at the end to give it some chunky buts.
Mix and the put them
Add the seasonings and mix well:
Taste and if you like it spicier, you can more Tabasco.
And if you like your Gazpacho thick, add more tomato paste. If it is too thick, add tomato juice!
Fill non-metal, non-reactive storage containers, cover them tightly and refrigerate overnight, allowing flavors to blend.
This must be stored in the fridge!
From left to right:
Summary - Cost of Making Homemade Gazpacho - makes 9 pints
|Item||Quantity||Cost in 2022||Source||Subtotal|
|Tomatoes||20 - 25 lbs (to make about 16 cups of prepared tomato)||free from the garden, or $0.50 cents at a PYO||Garden||$0.00|
|Canning jars (pint size, wide mouth), includes lids and rings||9 jars||$8.00/dozen||Grocery stores, like Publix, Kroger and Safeway and local "big box" stores; sometimes Big Lots and even hardware stores||$6.00|
|seasoning||See step 7||$2.00?||Grocery stores, like Publix, Kroger and Safeway and local "big box" stores||$2.00|
|Sala mix||1 packet||$4.00 per package||Grocery stores, like Publix, Kroger and Safeway and local "big box" stores; sometimes Big Lots and even hardware stores|
or about $0.95 per pint INCLUDING the jars - which you can reuse!
* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico salsa is in quart sized jars that work with Ball and Kerr lids and rings
Tomatoes are a borderline acid / low acid fruit (see this page about tomato acidity for more information) - adding lemon juice helps boost the acid level of the sauce, by adding 2 tablespoons of lemon juice (or 1/2 teaspoon of citric acid per quart)
Above is the
2020 version of
the Ball Blue Book