Easy Gazpacho

Submitted by Debs Recipes

"A refreshing "salad soup" for those hot summer days. Plan ahead as it requires at least two hours refrigeration. Based upon a recipe (that I've not yet tried) from The Low Cholesterol Live Oil Cookbook and submitted for Zaar World Tour II."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 3 medium tomatoes, peeled and chopped (ripe beefsteak tomatoes recommended)
• 1 1⁄2 cucumbers, peeled and chopped
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 2 cups crumbled stale French bread (white part, not the crusts)
• 2 cups ice-cold cold tomato juice (or ice-cold V8 juice)
• 2 cups ice water
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1⁄4 cup olive oil
• 1 -2 tablespoon tomato paste
• salt (to taste)
• crouton (for topping soup)

directions

1. Combine everything except olive oil and tomato paste; puree two cups at a time; once all is pureed, whisk in olive oil and tomato paste.
2. Cover tightly and refrigerate at least two hours; whisk again just before serving; season to taste then serve soup topped with croutons.

Reviews

[Susann Codish]

Thanks for posting this very easy recipes. I followed the basic proportions, but used all tomato juice and no water, added a large bunch of finely chopped cilantro, and left out the oil altogether, making this much lower in fat and fuller in flavor.