Gazpacho: Cold Summer Soup Recipe

Spanish-Style Soup: Perfect for Hot Day or Picnics

Jul 4, 2007 Jace Shoemaker-Galloway

A wonderfully refreshing cold soup that will wet your whistle on a hot summer afternoon.

Summer is in full swing and you are running out of quick and easy dishes to prepare for your family and loved ones. Try something new that will invigorate your taste buds. Gazpacho, or cold soup, is a wonderfully refreshing summer fare.

This hearty Spanish-style soup is sometimes called a "chunky liquid salad". It is loaded with garden fresh vegetables that are not only tasty, but is a healthy alternative for the family. This cold tomato soup is a simple dish to personalize. Mix and match whatever veggies are on hand, spice it up a little or a lot. It's totally up to the preparer. Decide how how thick or thin the soup will be. Plus, there is no need to heat up the kitchen by turning on the stove.

There are several varieties of Gazpacho soup. Besides the hearty red tomato based soup, there is the white gazpacho soup as well as the green. Whatever variety is chosen, Gazpacho soup is such an easy meal to prepare, and is a nutritious way to relax with loved ones. What a wonderful way to use up all those garden vegetables in the kitchen pantry or refrigerator.

Ingredients

4 Cups tomato juice (or vegetable cocktail juice)
1 small clove garlic, minced (optional)
1 can diced tomatoes with liquid OR 4 fresh tomatoes with juice, diced
1 small medium onion, peeled and chopped
1 small green pepper, seeded and chopped
1 small red or yellow pepper, seeded and chopped
2 stalks of celery, chopped
1 cucumber, peeled and chopped
1 carrot, peeled and shredded
2 Tbsp. olive oil
1/4 Cup red wine vinegar
1/4 Cup salsa(can be mild, medium or hot)
2 tsp. white sugar
1 Tbsp. lemon juice
1/4 tsp. black pepper
1 Tbsp. parsley
1 Tbsp. cilantro
Hot pepper sauce to taste, optional
Salt to taste
1 lemon, cut in 6 wedges
Avocado slices
Croutons or fresh bread, sliced

Directions

( As always, wash and dry all fresh vegetables prior to using)

Pour 2 cups tomato juice or vegetable cocktail juice, into blender

Add garlic clove

Add spices, sugar, salsa, vinegar, lemon juice, hot pepper sauce, olive oil

Add half the chopped vegetables into tomato juice and blend

Puree to desired thickness

Pour the remaining 2 cups of tomato juice to pureed tomato mixture

Add remaining chopped vegetables

Stir well

Cover and chill several hours

Serve icy cold in individual bowls (bowls can be chilled)

Drizzle olive oil on top of each serving

Add croutons or slice of bread if desired .

Garnish with lemon wedges and avocado slices

Bon appetit !

The copyright of the article Gazpacho: Cold Summer Soup Recipe in Vegetarian Cuisine is owned by Jace Shoemaker-Galloway. Permission to republish Gazpacho: Cold Summer Soup Recipe in print or online must be granted by the author in writing.

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