Total Time
25mins
Prep 25 mins
Cook 0 mins

From The Balsamic Vinegar Cookbook. An Italian version of the traditional Spanish dish. This is wonderful with fresh from the garden vegetables.

Ingredients Nutrition

Directions

  1. In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
  2. Pulse a time or two, or until the vegetables are coarsely chopped.
  3. Add in the tomato juice, vinegar, salt, and red pepper flakes.
  4. Process until the vegetables are finely chopped.
  5. Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
  6. Transfer mixture to a large bowl and cover tightly.
  7. Place in the refrigerator for at least 4 hours or overnight is better.
  8. Add more seasoning, if needed, right before serving.
  9. Ladle cold soup into chilled individual bowls.
  10. Sprinkle with chopped fresh basil.
  11. It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.

Reviews

(4)
Most Helpful

I used the idea of MariaLuisa's to do half balsamic vinegar and half red wine vinegar but I also roasted the onions, garlic and bell peppers for a different taste combination, used 2 - 28 oz cans diced tomatoes and V-8 juice for the tomato juice and it worked really well! It was a big hit and won honorable mention in our company soup competition!

Dessert Dawn May 06, 2010

Gosh, I really wanted to love this, but the balsamic vinegar gave the gazpacho a sweetish, heavy taste that was unhappy. It could be the dose of vinegar that was the problem -- 1/3 of a cup is alot. Maybe a tablespoon of balsamic vinegar for flavor plus a tablespoon of regular red wine vinegar for piquancy?

MariaLuisa August 17, 2007

Easy, tasty and a bit different. Thanks.

hlkljgk September 13, 2006

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