Better Late Than Never Gazpacho

Simple Gazpacho Soup

September 16, 2013   8 Comments

Snack Girl is sure that all the other food bloggers started writing about gazpacho in July when the ripe tomatoes started rolling in.

I kept thinking that I needed to feature this wonderful and SIMPLE vegetables soup, but I never found the time. Luckily, we are mid-September and the tomatoes are still here.

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.

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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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...and this form of "juicing" keeps all the fiber which is good news all around!!

on September 16, 2013

I;m kind of mad at myself! I only made gazpacho once and it was with fruit. Yours looks and sounds great!!!! Now I'm craving it!

on September 16, 2013

Instead of refrigerating, can it be warmed up for soup ?

on September 16, 2013

I think that if you heated it - it would become too watery. Usually, you have to cook tomatoes down (release water) to make a good sauce or soup that is hot. Thanks for your question!

on September 16, 2013

I love gazpacho and tomato juice. It is possible that one does not have to add salt when using tomato juice because it is very high in sodium. I think this is not a problem for most people, however, the daily recommended that I have read is 1700 mg of sodium per day. I like that the fiber ramains in gazpacho which is so important in our diet. Thanks for the recipe. This is a good end of summer, refreshing dish since it is still so hot in our neck of the woods.

on September 16, 2013

Yum! I think I may have all the ingredients to make this... I've also made it off-season with canned "kitchen ready" tomatoes - not as good of course, but the other fresh ingredients still make it good... I usually add a big handful of fresh cilantro too.

on September 16, 2013

One of my favorites, and I still haven't made it yet this year! I pour the soup over additional diced cucumbers in my soup bowl and garnish with a few seasoned croutons for a little more body

on September 16, 2013

Sounds perfect for a Vitamx that heats too. Has anyone tried
This in a Vitamix?

on September 16, 2013

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