Use Those Beautiful Tomatoes in Gazpacho

Cold Tomato Soup Recipe

August 25, 2014   8 Comments

If you haven’t tried a cold soup, now is your moment. As summer comes to and end, you cannot miss this experience.

Tomatoes are the best this time of year and I am eating as many as I can.

At my farm stand on my street (because I live in the middle of nowhere), I was able to find almost all the ingredients for this soup. Green pepper, cucumber, tomatoes, red onion, garlic, and some tomato juice are all you need for a basic version.

I have heard that in Spain, they eat some of this soup before lunch as a starter. How smart is that? Fill up on lovely vegetables and then eat. We should all give that a try. Would you eat less? Maybe. You would definitely eat healthy.

Many of you have asked me about juicing. I don’t juice because I can’t afford a juicer. This soup is like juicing. You use your food processor to chop up the vegetables and they get very fine and then you can slurp them up.

Keep this soup in your fridge for days and let the flavors steep. It gets really good about the third day.

I love to add Tabasco to mine for that extra pop of lavor.

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Gazpacho Recipe

Makes 8 cups, one per serving

2 cups tomato juice
¼ cup cider vinegar
2 tablespoons olive oil

1 medium cucumber, peeled
1 green or red bell pepper, cored and seeded
1 ½ pounds fresh tomatoes
½ small red onion, peeled
3 garlic cloves, peeled

In a large bowl combine the tomato juice, vinegar, and olive oil. Cut the cucumber, pepper, tomatoes, and onion into large chunks. In your food processor, chop the cucumber until minced and put in large bowl. Repeat with pepper, tomatoes, onion, and garlic dumping the food processor into the bowl after each ingredient.

Stir the mixture and adjust seasonings by adding salt, pepper, hot sauce, Worcestershire, and lemon or lime juice. Refrigerate until cold and serve.

For one cup = 71 calories, 3.8 g fat, 9.0 g carbohydrates, 5.2 g sugar, 1.7 g protein, 1.9 g fiber, 169 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
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8 Comments:

I add cold shrimp & it becomes my entire lunch.

on August 25, 2014

I make gazpacho all the time. But, I use low sodium V-8 for my base, lots less sodium than tomato juice. My garden is overflowing this time of year! Yum

on August 25, 2014

I just made some similar with leftover fresh salsa and added rinsed canned white beans for protein! Very refreshing summer meal!

on August 25, 2014

What a terrific recipe! I love cold soups during summer. I often make a zucchini soup, It is just zucchini and a bit of sauted onion pureed, salt, pepper, dash of nutmeg, a little honey or agave and heavy cream. It is the most delicious soup.

on August 25, 2014

I love this cold soup and sometimes add 1/2 small can of diced green chilies to it or to taste. A little spice to it..

on August 25, 2014

Having a bumper crop of tomatoes this year! Gazpacho is an all time fav of mine too: garlic, onion, cuke, peppers, herbs. I vary or combine herbs like parsley, cilantro, mint, basil. Fresh tomato sandwiches including goat cheese, basil, grilled eggplant or zukes is another big hit lately, like a daily must have! My neighbors are all smiles too cuz of course I share this bounty of veggies. My kids are gifting jars of pickles when they go to picnics, its such a great and busy time of year. My Nashville son, Rob, just returned from his 2-wk August visit home, man did he ever eat! He reconnects with 4 best friends [from middle school] every summer from Colorado, Georgia, Mass, and Paris! They got gazpacho and pickles! Just had to share, sorry got carried away...:)

on August 26, 2014

I make a variation of this recipe throughout the summer. I am a little lazy, so I use a balsamic vinegarette dressing instead of measuring the oil and vinegar, and I substitute low sodium V8 juice for the tomato juice.

on August 27, 2014

Oh boy Lisa! You just reminded me that it's been quite awhile since I've had Gazpacho!
I first savored this delightful concoction when I was fortunate enough to visit Spain years ago. I could have eaten it for breakfast, lunch and dinner If there hadn't been so many other exciting options to try! The Gazpacho was often served with small bowls of garnishes such as chopped green peppers, chopped onions, chopped tomatoes (yes, MORE tomatoes) and cubed fresh bread. Sometimes it included water or degreased meat stock. On one occasion I was served a version that didn't even include tomatoes! It was called Gazpacho ago blanco and was made with blended blanched almonds and garnished with halved seedless green grapes which balanced out lots of chopped garlic. It also contained bread that had been soaked and squeezed to remove excess moisture. I have the recipe tucked away someplace and must go on a search. Delicious! What makes Gazpacho even more appealing is the speed with which it can be put together! While on the subject of Mediterranean cooking, I'll bet you could come up with a simplified version of a heavenly soup called Pistou Marseillaise which contains tons of good stuff like white beans, eggplant, onions, garlic, zucchini, sweet green peppers , tomatoes, celery, waxed green and string beans, etc. etc. that is served with a cheesy, garlicky pomade that is to die for! Not hard to make but time consuming (up to an hour to prep), but eating it is like going to heaven in a golden chariot! Right now I know I'm going to thoroughly enjoy your lovely, simple Gazpacho. Thanks!

on August 6, 2016


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