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!
- 1 garlic clove
- 2 teaspoons salt
- 1⁄3 cup mushroom, sliced
- 3 tablespoons oil
- 1 cup onion, chopped
- 2 cups tomatoes, chopped
- 1 1⁄4 cups bell peppers, chopped
- 1 cup celery, chopped
- 1 cup cucumber, peeled and chopped
- 2 teaspoons chives, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon black pepper
- 1⁄2 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup tarragon vinegar
- 3 cups tomato juice
- Crush garlic on 1 teaspoons salt.
- Sauté mushrooms in oil.
- Combine all ingredients in a stainless steel or glass bowl.
- Cover and chill at least 3 hours.
Refreshing summer soup. Really easy to make.
Definitely use a low sodium tomato juice.
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