Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe comes from a very dear long time friend and is the best gazpacho soup I have ever had the pleasure to enjoy with just the right amount of Tabasco sauce added for my family's taste. I hope you might enjoy it too. Prep time is approximate. Chill time is cook time. If you double the recipe, don't double the Tabasco unless you like it really hot!

Ingredients Nutrition

Directions

  1. Crush garlic on 1 teaspoons salt.
  2. Sauté mushrooms in oil.
  3. Combine all ingredients in a stainless steel or glass bowl.
  4. Cover and chill at least 3 hours.
Most Helpful

Refreshing summer soup. Really easy to make.

Definitely use a low sodium tomato juice.

ulysses July 05, 2011

This was a great recipe. Did change ingredients somewhat...and also method of preparation..and was delicious. Eliminated: Mushrooms, celery, parsley and chives. Changed 3 cups tomato juice to 4 cups of Low Sodium V-8. Did not have tarragon vinegar..so used 1 tsp tarragon .and more to taste at the end...and 1/2 cup white vinegar. Used one red pepper and a few sweet green banana peppers instead of green bell peppers. In cuisinart, put garlic cut into 7 or 8 chunks, 2 cups of fresh tomatoes , chopped, black pepper, tabasco, worcestershire sauce, white vinegar, tarragon spice, 1/2 cups of the V-8 juice and pureed. Then , to a large bowl, poured in the cuisinart mixture, remaining V-8 juice,chopped up onion, cucumber, and peppers. Delicious!!! Barbara Aceti Woodinville, Washington

in.cases October 14, 2007