Monday, July 18, 2011

{recipes} Gazpacho

Summer is a great time for fresh fruits and vegetables. On a hot summer night, there is nothing better than a delicious bowl of cold soup. Check out this easy recipe for Gazpacho from


Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.

Print Options

Gazpacho Recipe

  • Prep time: 15 minutes


  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 sweet red bell pepper (or green) seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 4 cups tomato juice


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Yield: Serves 8.

No comments:

Post a Comment