Gazpacho Soup Recipe

Gazpacho Recipe Description

Cold tomato soup!? You betcha! It’s perfect for a hot summer day. Do an internet web search, and you will find hundreds of Gazpacho soup recipes. For each recipe you find, there’s the basic Gazpacho ingredients like tomatoes, onions, bell peppers, and white vinegar. Then, everyone seems to add their own secret ingredient(s) to suit their own tastes and set their recipe apart from others. We think you will like our version, and encourage you to tinker with it, adding or subtracting as you desire, to this summertime treat!

Today’s Quote: “Dieting isn’t a piece of cake. Well, unless it’s carrot cake.” – – Author Unknown

Gazpacho Recipe Ingredients

6-7 ripe tomatoes (6 cups), peeled and chopped

one red onion, peeled and finely chopped

1 cucumber, peeled, seeded, and chopped

1 red bell pepper ( or green bell pepper)

2 stalks of celery, chopped

1 clove of garlic, minced

3 cups tomato juice

2 Tablespoons fresh parsley, chopped

2 Tablespoons chives, chopped

1/4 cup olive oil

1/4 cup white or red wine vinegar

1 teaspoon Worcestershire sauce

3-6 drops of hot sauce

2 teaspoons salt

pepper to taste

Gazpacho Recipe Directions

Put tomatoes, onion, cucumber, bell pepper, celery, and garlic into a food processor. Blend until roughly smooth. The trick is not to make it too smooth.
Pour the mixture into a large mixing bowl.
Add remaining ingredients and mix together well.
Chill for at least 2-3 hours before serving. The longer the time, the more the flavor develops and blends together.
Serve cold.

Tip: For people who really like it hot, place tobasco or hot sauce on the side.

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