Recipe by Kittencal@recipezazz
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.
Top Review by Nutzaboutcooking
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!!!
- 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
Directions See How It's Made
- 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.