Prep 20 mins
Cook 0 mins
Found this while looking for Spanish influenced recipes for ZWT5. Gazpacho is a flavourful cold, raw soup. Cooking time does not include several hours to chill.
- 946.36 ml tomato juice
- 473.18 ml tomatoes, diced
- 1 cucumber, peeled, seeded and diced
- 118.29 ml red onion, chopped
- 118.29 ml celery, chopped
- 118.29 ml bell pepper, chopped
- 1 jalapeno pepper, chopped fine
- 2 scallions, chopped
- 2 garlic cloves, minced
- 29.58 ml wine vinegar
- 29.58 ml lemon juice or 29.58 ml lime juice
- 29.58 ml olive oil
- salt and pepper, to taste
- Combine all of the ingredients in a large bowl.
- Purée some or all of the soup (optional).
- Chill for several hours.
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.