Chunky Gazpacho

Submitted by K9 Owned

"A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time."

 

• Ready In: 22mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 large ripe tomatoes
• 1 cucumber
• 1 garlic clove, minced
• 1 small green pepper, diced
• 1 small onion, finely chopped
• 2 1⁄2 cups tomato juice
• vegetable cocktail, works very well too
• 3 tablespoons olive oil, can sub vegetable oil
• 2 tablespoons lemon juice
• salt, pepper and hot sauce to taste
• garlic-flavored croutons (to garnish)

directions

1. Peel, seed and chop tomatoes and cucumber.
2. Place in a large bowl with garlic, green pepper and onion.
3. Combine tomato juice, lemon juice and oil - pour over vegetables.
4. Season to taste with salt, pepper and hot sauce.
5. Cover and chill for at least 1 hour - 2 or 3 is better.
6. Garnish with garlic croutons just before serving.

Reviews

[Leggy Peggy]

Oh my goodness, my search for the perfect gazpacho recipe is over. This is it. Spot on in every way. I didn't bother to blend it, just enjoyed the balance of flavours and the small chunks. Made as written using a red onion and tomato juice. I even peeled and deseeded the tomatoes -- not my favourite kitchen task. Assembled the ingredients at 8am and enjoyed for lunch. By the way, this really only serves 3 to 4. I mean, you have to have a big bowl of it. Yum, yum, yum!