Gazpacho
photo by Anonymous
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
8 Cups
- Serves:
- 8
ingredients
- 4 cups tomato juice
- 2 cups tomatoes, diced
- 1 cucumber, peeled, seeded and diced
- 1⁄2 cup red onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup bell pepper, chopped
- 1 jalapeno pepper, chopped fine
- 2 scallions, chopped
- 2 garlic cloves, minced
- 2 tablespoons wine vinegar
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 2 tablespoons olive oil
- salt and pepper, to taste
directions
- Combine all of the ingredients in a large bowl.
- Purée some or all of the soup (optional).
- Chill for several hours.
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Reviews
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I don't always have access to good fresh tomatoes where I live, so I used 2 cans of diced tomatoes in their juice instead of the fresh tomatoes and tomato juice. I pureed the tomatoes in their juice first, then added all the other veggies and seasonings. I pureed again just a tiny bit with a hand blender but kept most veggies diced and it was delicious!
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Summer isn't summer unless you make a big batch of gazpacho at least not in our household. I've been making this soup for years always with the freshest tomatoes available (always fresh, never canned!). This is basically the same recipe as I use with little twists and turns: I forgot to buy tomato juice but I was able to use a cheater's version by diluting one (15 oz) can of tomato sauce with filtered water. The soup is pureed in batches with the last batch left semi-pureed. Each serving is garnished with Recipe #56868 and an ice cube to keep the soup well chilled. Fast, cheap, delicious and very nutritious. Sometimes I throw in one or two broccoli or cauliflower florets, perhaps a small carrot or a few radishes. The soup was made twenty four hours in advance and although that requires planning, it's worth it for the enhanced taste. Revieweed for Veg Tag/Swap July. Thank you!
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Great hopping gazpacho, I feel like a bunny on a dewy spring morning - what a refreshing dinner this made tonight! I made just as directed using the lime juice and red wine vinegar. I reduced the olive oil to 1T and didn't use the salt since the tomato juice has plenty. This fed three of us for dinner with plenty of leftovers for all of us tomorrow. I served with recipe#359522. Made for ZWT5.
Tweaks
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I don't always have access to good fresh tomatoes where I live, so I used 2 cans of diced tomatoes in their juice instead of the fresh tomatoes and tomato juice. I pureed the tomatoes in their juice first, then added all the other veggies and seasonings. I pureed again just a tiny bit with a hand blender but kept most veggies diced and it was delicious!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.