Italian Gazpacho

READY IN: 25mins
Recipe by ratherbeswimmin'

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

Top Review by Dessert Dawn

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!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a