Come summertime one of my favorite things to make a ton of, and then live off of for the next week, is gazpacho. My dad used to make this when I was little and I apparently didn’t quite understand what the older folks were saying and came to believe that what my dad was making was pacho and because he was making it , it was, naturally, Dad’s Pacho. For me, still, that’s what it is, and I love it. I was doing some regular old shopping at the grocery store the other day and, per usual, checked out the bargain produce. It’s great, bags of soft avocados, something like 8 to  bag, for a $1.00. You have to go home and immediately make guacamole, but who doesn’t like a giant bowl of home-made guacamole? Bags of zucchini, again a ton, for $1.00. So you go home and make zucchini bread. So yesterday, bags and bags and bags of tomatoes. Anytime before April, this means gorgeous garlicy pasta sauce but summer is here, so that means Dadzpacho. I go grab the rest of the ingredients, including my new favorite vegetable, Anaheim chillies, and prepare to put my blender to good use. The photo above is of two bags, which between them had 5 faultless tomatoes, all ready for salads. The remaining 15, only slightly soft in spots, only slightly discolored in spots, will go towards several batches of Dadzpacho.


Makes approximately 6 full bowls of soup, more if you plan to use it as a side dish or a first course.


8 tomatoes

1 cucumber, preferably not waxy because I like to leave the skin on

2 small to medium bell peppers, color is your choice, but orange and yellow give good color to the finished soup

1/2 Anaheim chili or 1 jalapeno

1/2 a small red onion

2-3 cloves of garlic


1/3 cup white wine vinegar

1/4 cup good olive oil

2 limes

salt + pepper


Take six of the tomatoes, roughly chopped, and throw in the blender. Puree until very liquid. Many recipes call for tomato juice but I have the tomatoes, and I think it just tastes better, so this is your “juice.” Transfer to another container for the moment.

Roughly chop the cucumbers, bell peppers, remaining 2 tomatoes, chilies, and red onion into small chunks.

Take the garlic and slightly mash under the heel of your blade and then mince.

Chop up the cilantro, as much as you like, as I know some people are not terribly fond of this herb and it can be omitted altogether if you prefer.

Put aside about a handful each of your cucumbers, bell peppers, and tomatoes to add last. If you hate the idea of larger vegetable pieces in your soup don’t separate these, just keep your veggies all together.

Put the cut vegetables, garlic, cilantro, salt and pepper (to taste), vinegar, oil, and juice of 2 limes into your blender and process on the chop or dice setting. You don’t want to liquify this part. Now combine the tomato “juice”, blender chopped veggies, and rough hand cut veggies in one large bowl. Mix. Taste. Adjust seasonings like salt or lime juice if it’s not quite meeting your expectations. Remember, this will be exponentially better tasting tomorrow when all the flavors meld, so it’s okay to just leave it and tinker with the seasonings later.

Serve with avocado, a drizzle of oil, good bread, whatever you like. Thanks, Pops!

2 Responses to “Dadzpacho”
  1. Carol Baker says:

    Looks good. Funny, I was thinking of making some of this yesterday. Now just gotta go do it!

  2. Jerry Smith says:

    Credit for the recipe belongs to Lynn Mather who used to teach law at Dartmouth. She introduced us to Mexican Cuisine a long time ago. Thanks for the plug, Pops.

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