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Perfect Summer Chilled Gazpacho Soup

Bettyskitchen's picture
Ingredients
  Tomato juice 2 Cup (32 tbs)
  Onion 1⁄2 , finely chopped
  Green bell pepper 1⁄2 , chopped
  Cucumber 1⁄2 , chopped
  Tomatoes 1 Cup (16 tbs), chopped
  Green onion 1 , sliced
  Garlic 1 Clove (5 gm), minced
  Hot sauce 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  White wine vinegar 1 Tablespoon
  Fresh parsley 2 Tablespoon, chopped
  Fresh tarragon 1 Tablespoon, chopped
  Fresh basil 1 Tablespoon, chopped
  Sugar 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

In a blender, place 2 cups tomato juice, ½ finely chopped onion, ½ chopped green bell pepper, ½ chopped cucumber, 1 cup chopped tomatoes, 1 sliced green onion, 1 minced clove garlic, ½ teaspoon hot sauce, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped fresh basil, ½ teaspoon sugar, and salt and pepper, to taste. Place the lid on the blender, and blend on medium speed for about 10 seconds, or until the mixture is well-combined, but slightly chunky. Chill for at least 2 hours before serving. To serve, ladle or pour Gazpacho into a soup bowl, and serve with crisp crackers and a refreshing iced drink. This soup is a wonderful celebration of summer! Enjoy!!! With love, Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Spicy
Method: 
Chilling
Dish: 
Soup
Interest: 
Summer
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2
What better way to make the most of early autumn than this delightful Spanish soup. Bursting with fresh autumn flavors, this cold soup also make a great addition to your end-of-summer-party celebrations. Betty shares a sumptuous soup recipe that goes well with crispy crackers and iced drink. A perfect way to jazz up your summertime bash.

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