Gazpacho Soup

• 1 cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper


Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess you want it to be a bit chunky!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. I like to serve with a small spoonful of plain yogurt on top!

Servings: 4


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