Summer Gazpacho

Published on
September 22, 2023
Intro
This is a refreshing light lunch or appetizer for hot summer days. I like to serve this cold soup with a dollop of sour cream, scallions and fresh basil, along with a piece of crusty bread.
Summer gazpacho with a glass of chilled white wine.
Prep Time:
45 Minutes
Cook Time:
NONE
Servings:
6
Difficulty Level:
Easy
Ingredients

2 large tomatoes, seeded, skins on

1 large cucumber, peeled, seeded, quartered

1 green bell pepper, cored, seeded, quartered

1 red bell pepper, cored, seeded, quartered

1 medium red onion, quartered

2 tablespoons New Orleans Seasoning or

Gazpacho Seasoning

32 ounces tomato juice, low sodium

1 tablespoon sugar

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1 teaspoon Worcestershire

salt to taste

sour cream as a garnish if desire

Directions

1. In the bowl of a food processor, add the tomatoes, cucumbers, peppers, and onion. Pulse 10 times or until vegetables are finely diced.

2. In a large mixing bowl add the tomato juice, New Orleans (or Gazpacho Seasoning), sugar, oil and vinegar. Whisk to combine.

3. Stir in the diced vegetables. Refrigerate until ready to serve.

4. Serve chilled.

Substitutions
Recipe Tip:
Chill the Gazpacho for 1 hour or overnight as flavors will develop
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