Total Time
30mins
Prep 30 mins
Cook 0 mins

This is my gram's recipe for the traditional Spanish "salad soup". Good homegrown tomatoes are a must for this recipe. She also blends it quite fine--not totally puréed, but no large chunks either.

Ingredients Nutrition

Directions

  1. Core and quarter tomatoes.
  2. Peel cucumbers and cut in chunks.
  3. Seed peppers and cut in chunks.
  4. Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
  5. Add tomato juice, vinegar, pepper, and Tabasco sauce.
  6. Chill well.
Most Helpful

5 5

Just as I expect gazpacho to taste! The only thing I changed was that I added a little bit of worchestershire sauce (because I'm obsessed with it).

5 5

Delish. Made for ZWT5. I wish my garden was in full force, this will certainly be used later in the summer. Made for Zingo. I added a bit more juice,oh and by the way, I used V-8, that's what I had on hand. Delish.

5 5

I also quartered this for the 2 of us, and we didn't finish it either. This was simple but nice. I was afraid using a blender would puree this too much, but I was left with smallish lumps which we liked. Instead of tomato juice we used a veggie blend. I used what I thought were the best looking tomatoes at the store (no home grown for me in the city) which were grape tomatoes. No chopping:). I did add a little veggie blend juice to the blender to make blending easier. Quick, easy, good, healthful. Made for ZWT 5.