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I don't always have access to good fresh tomatoes where I live, so I used 2 cans of diced tomatoes in their juice instead of the fresh tomatoes and tomato juice. I pureed the tomatoes in their juice first, then added all the other veggies and seasonings. I pureed again just a tiny bit with a hand blender but kept most veggies diced and it was delicious!
Summer isn't summer unless you make a big batch of gazpacho at least not in our household. I've been making this soup for years always with the freshest tomatoes available (always fresh, never canned!). This is basically the same recipe as I use with little twists and turns: I forgot to buy tomato juice but I was able to use a cheater's version by diluting one (15 oz) can of tomato sauce with filtered water. The soup is pureed in batches with the last batch left semi-pureed. Each serving is garnished with Parmesan Croutons and an ice cube to keep the soup well chilled. Fast, cheap, delicious and very nutritious. Sometimes I throw in one or two broccoli or cauliflower florets, perhaps a small carrot or a few radishes. The soup was made twenty four hours in advance and although that requires planning, it's worth it for the enhanced taste. Revieweed for Veg Tag/Swap July. Thank you!
I made half a batch and got to eat it all myself. (um...not at one sitting!) Really good soup! Thanks! Reviewed for the July Veg*n Swap.
Great hopping gazpacho, I feel like a bunny on a dewy spring morning - what a refreshing dinner this made tonight! I made just as directed using the lime juice and red wine vinegar. I reduced the olive oil to 1T and didn't use the salt since the tomato juice has plenty. This fed three of us for dinner with plenty of leftovers for all of us tomorrow. I served with Herb Cheese Twists. Made for ZWT5.