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Gazpacho

This is my favorite way to make Gazpacho, that wonderful chilled Spanish soup made with fresh and tasty summer vegetables. Instead of being pureed, this recipe calls for the vegetables to be chopped. You can make the size of the vegetables whatever you like. I like mine to be finely chopped so that I have a taste of everything in each spoonful.
Print Recipe
Course Appetizer, Main Course, Side Dish, Soup

Ingredients
  

  • 4 large ripe tomatoes peeled* and chopped
  • 1 large cucumber peeled and diced
  • 1 medium onion finely diced
  • 1 green bell pepper finely diced
  • 1 cup low sodium tomato juice
  • 1 tbsp wine vinegar
  • 1 tbsp olive oil
  • 2 small cloves of garlic minced or mashed
  • Salt and pepper to taste
  • You can also add hot sauce and/or cayenne if you like it spicy

Instructions
 

  • Mix all the ingredients together
  • Chill thoroughly
  • Serve icy
  • You can add an ice cube to each serving, if you like

Notes

*To peel tomatoes: Cut an X through the skin of the base of the tomato. Immerse into boiling water for 1 minute, then place in cold water. The skin then peels off the tomato easily.