Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.

Chunky Gazpacho

tomato

tomato juice

cucumber (about 2 medium)

green bell pepper

onion

celery

olive oil

balsamic vinegar

basil-flavored vinegar

rice vinegar

salt

pepper

hot sauce

garlic cloves,

Combine all ingredients in a large bowl; stir well. Cover and chill.


Great gazpacho - perfect blend of chunky and smooth, wonderfully fresh tasting tomatoes.

This was loved by all my family. I increased the spice significantly, however, doubling the hot sauce and added cayenne. Also used fresh basil, not the basil vinegar, and split the difference between the two vinegars. Had avocado available as an optional topping, but it was so good you did not need it. Husband asked if it was a salad or soup, took a small bowl, then ate three more larger bowls. Did chop by hand, nest time will try processor for some vegs. Thanks!

This is the best gazpacho.  I make it in the summer when I can use all home grown ingredients

I went just by the recipe and it was a big hit. The second time that I made this recipe, I added small shrimp. If you like shrimp, you will love this!

The theme for my supper club was "Farmer's Market" so I thought that this recipe would be a good choice.  This recipe was a big hit and people who didn't like gazpacho liked this refreshing dish.  I replaced the tomato juice with spicy V-8, and added an additional 1/2 teaspoon hot sauce.  Since I omitted the celery but wanted additional flavor, I added fresh basil, parsley, and rosemary before letting it chill overnight.  Be warned: it makes a big batch of soup but it's a great use of fresh veggies.

chunky gazpacho

Servings: 4.5

Author : MyRecipes

Ingredients

Instructions

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