Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Gazpacho

tomato juice

onion, minced

green bell pepper, minced

cucumber, chopped

tomatoes

green onions, chopped

garlic,

lemon juice

red wine vinegar

tarragon

basil

parsley

white sugar

salt and pepper

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.


This is a lovely base recipe which benefits from a few adjustments:

-Save yourself some work: you can chop the vegetables (except the garlic) fairly coarsely, since they're all going in the blender/food processor anyway.
-Blanch the tomatoes (it's quite easy) and remove their skins before chopping them into the mixture.  Otherwise, your guests will find themselves picking bits of tomato skin out from between their teeth.
-Seed the cucumbers before chopping
-Saute the garlic in olive oil for about a minute, and add both garlic and oil to the mixture.  (I dislike using raw garlic in anything, because it tends to add an unpleasant bite even in minute quantities)
-Cut sugar down to 1/2 tsp
-Substitute extra fresh tomatoes for 1 cup of the tomato juice
-Skip tarragon
-Skip green onions

For garnish:
-Minced red bell pepper
-Fresh parsley
-Chopped hard-boiled egg (very practical of the folks in Andalucia to add protein)

On the side:
We had some leftover polenta, which I sprinkled with shaved parmesan and served with the gazpacho instead of the usual crusty bread + ham.  Delicious!


This is a great healthy find! I went the easy route and used a can of diced tomatoes and it still tasted great. I also added a jalapeno pepper for kick, replaced the tarragon with cilantro, and omitted the parsley.

I really liked this tasty quick and easy recipe using ingredients usually on hand.  I subbed out cilantro for tarragon and added hot sauce to kick it up.  I preferred this version of gazpacho over others on this site because using the same ingredients as garnishes was pointless and topped mine with broken tortilla chips.  Thanks for the recipe.

Delish. I always add a small can of chopped green chilies and 2 avocados one blended and one chopped. I use only a small amount of the tomato juice when blending just half the veggies this keeps the finished soup from being too muddy. Then use the alligator chopper on the rest of the veggies to have a chunky soup.

I have used this recipe for several years.  I offer crusty warm bread with it, and it is a hit!  If you cut the receipe down, you can make this in a cocktail shaker, and serve it in a Martini Glass with a slice of lime..   makes a great brunch soup! And everyone is so impressed with how you served it! 

I have made gazpacho in the past but my husband has never been a fan.  I decided to try this recipe and it was a hit!  It doesn't have any oil in it so its just the wonderful different flavors from all the veggies and spices mixing.  I now make this and put it in a pitcher in the fridge.  Now, whenever we want something healthy and cool, it's available.

This was fantastic! Summer vegetables from the garden always makes me yearn for Gaspacho and this recipe didn't let me down. I only changed a few things: I don't care for vinegar so I substituted 2 Tblsp of Worcestershire sauce and I like my Gaspacho crunchy so I added two ribs of sliced celery. YUM!

This was great! Blanched tomatoes to remove skin first and subbed cilantro for parsley. Also garnished with a little sour cream. I made this after a trip to the farmer's market so all the vegetables were ripe and delicious. I used the pulse feature on the blender so it stayed a little chunky. Thank you so much for this recipe!

OK, I made the mistake of scaling this recipe down for 1 person.  And made it again the next day!  Left out the bell pepper, but I always do, and it was fabulous! Even the leftover leftovers! They're all gone now, so I have to make it again.  (Thank goodness I used this recipe to try out my new food processor!)  Loved it!  Perfect for Phoenix in July.

This was very tasty but it had consistency of salsa. Next time I will not run everything through a processor. A little chunky is how I prefer it. It was yummy though & I will make it again!

gazpacho

Prep Time: 20 minutes

Total: 2 hours, 20 minutes

Servings: 10

Cost: $3.65 /serving

Author : Kara

Ingredients

Instructions

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