Prep 2 hrs
Cook 0 mins
Gazpacho just couldn't be better than this, and so easy to make! I make this recipe with half V-8 tomato juice and red ripe tomatoes from my summer's crop, you can also use just plain tomato juice, but the V-8 is much better lol! Also I use chipotle corn salsa. Use as much Tabasco as desired, for my family the more the better. This soup is so good you will want it all year around! Try to prepare this hours in advance to blend the flavors. I make my early in the morning to serve in the evening. You can even make this up to 24 hours in advance. Don't omit the cilantro and the onion is optional. I usually use roasted red bell peppers from the jar in place of fresh, but fresh will do fine! Do not use Clamato juice for this, there is not enough thickness and your soup will be too thin.
- 946.36 ml v 8 vegetable juice
- 473.18 ml purchased salsa (mild or spicy)
- 2 red bell peppers, seeded and chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1 small onion, chopped (about 1/4 cup, opt)
- 295.73 ml garlic-flavored croutons
- 118.29 ml chicken broth
- 78.07 ml fresh cilantro
- 14.79 ml chopped fresh garlic (or to taste)
- 29.58 ml balsamic vinegar (or use red wine vinegar)
- 14.79 ml olive oil
- 4.92 ml cumin powder
- 2.46 ml Worcestershire sauce (or to taste)
- Tabasco sauce
- salt and black pepper
- Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste).
- Transfer to a large glass bowl.
- Season with salt, pepper and Tabasco.
- Chill for a minimum of at least 2 hours or up to 24 hours.
- Ladle into bowls.
I love this recipe for 2 reasons. First off, it uses salsa for the tomatoes. When tomatoes are not at their peak, this is a fantastic substitute, You can also use a mix of fresh tomatoes and salsa when the tomatoes are at their best. And second, this recipe uses croutons for the thickener. I don't use white bread but I always have fat free whole grain croutons on hand. They are also all natural so the seasoning is a nice addition to the finished product.
I made this recipe today, a Sunday, so that I can have it for lunch this coming week. The only changes I made were, I used Italian parsley in place of the cilantro (used what I had on hand) and omitted the cumin and added extra fresh garlic. I also used a blend of salsa and fresh tomatoes. Yummy!! I love gazpacho and this will be one of my favorite go to!!!
2 changes but utterly great!
I used fresh bread and then used extra garlic and Italian seasoning. Too much salt in the garlic croutons. But the texture was the same.
Second, I took CC's review advice and added some vodka. My friend also uses vodka in his gazpacho, so I figured why not.
I did use a mix of balsamic and red wine, but you mentioned either or. Again, that did not alter the overall taste. I also roasted my peppers too as you mentioned. Very tasty very good.
It was wonderful. I made it for our V'day party and served it in shot glasses. It was a hit. It would be a great summer soup, or pretty much any time of the year.
Thx Kitten for a nice recipe.
Kitten, I can't believe I stumbled upon a recipe that has not been taste tested by the masses. It's an honor to be the first! Fantastic indeed. The only substitutions I made were to use both tomato juice and Bloody Mary mix (had to use it up!) and 1 T balsamic and 1 T red wine vinegar. It's a little thick for my taste so I added more chicken stock, not much.... then I go to thinkin', why not thin it out with vodka! :wink: It's outstanding and I cannot wait to serve it to my husband tonight. Perfect for a HOT summer night. We are gazpacho snobs and this rocks! My fab husband LOVED it too! I added 2 slices of avocado and a cap full of vodka to the top before serving. Seriously, I did. Be sure to try the avocado, yum! P.S. It makes 8 cups.