Gazpacho Soup Recipe

July 22, 2012 1 Comment

Gazpacho Recipe

“Waiter, my soup is cold!” This is a great gazpacho recipe for anyone who loves fresh summer flavors!

Gazpacho is a tomato-based veggie soup that is a great summer time recipe when you have fresh vegetables readily available in the kitchen.

Soup in the summer?

For those who don’t know, gazpacho is a Spanish dish (and is also consumed a lot in the neighboring country of Portugal) that is served at a cold temperature. You make gazpacho in a blender or food processor yet it is not a smoothie—it’s a soup. The signature zesty flavor is achieved from it’s tomato base with added lemon juice, wine vinegar, and a variety of other ingredients.

Gazpacho is chock-full of great vegetables and many people call this soup a “liquid salad.” We like it because it’s both delicious and easy to make. Some people puree this soup until it reaches an extremely smooth texture while others keep it chunky. Start with veggies, and the fresher the better! The recipe below calls for onions, tomatoes, and peppers but use whatever vegetables you like the most and have in the house.

My wife makes a big batch of this several times throughout the summer and we serve it as an appetizer or side dish to cool us down during a heat wave. Aside from chopping the veggies, this is a low-maintenance dish to prepare.  This recipe comes from the orignal Moosewood Cookbook and my wife has the original which doesn’t seem available any more, but if you like meatless cooking, try any of Mollie Katzen’s Moosewood Cookbooks. Not only are they filled with great recipes, the hand lettering make them fun to read.

Gazpacho Soup Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 6 cups

Gazpacho Soup Recipe

Ingredients

4 cups cold tomato juice (I use V8 juice)

1 small, well minced onion

2 cups freshly diced tomatoes

1 cup minced green pepper

1 teaspoon honey

1 cucumber, diced

2 scallions, chopped

Juice of 1/2 lemon and 1 lime

2 tablespoons wine vinegar

1 teaspoon each of dried tarragon and basil (if you have fresh, use 1 tablespoon of each)

dash of ground cumin

1/4 cup freshly chopped parsley

dash of Tabasco sauce

2 tablespoons olive oil

salt & pepper to taste

lemon for garnish

How To Prepare At Home

Process all the ingredients except for the tomato juice in a food processor. Don't over process the ingredients. Then combine that with the tomato juice in a large bowl, cover with plastic wrap and chill for at least 2 hours.

If you don't have a food processor you can try processing the ingredients in a blender with a little tomato juice. You may have to prepare it in batches.

I like to serve this with a fresh baguette that I also purchase at our Farmer's Market.

Last modified on Thu 17 July 2014 9:05 am

Comments (1)

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  1. I have never tried gazpacho before! I would love to try this and I really like the idea of mixing in the chopped veggies and letting everything sit. So no cooking involved! There will be a lot of gazpacho in my future this summer. I will have to keep an eye out for that cookbook when we start hitting garage sales. :)

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