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Gazpacho Soup

Ingredients
  Ripe plum tomatoes/1 1/2 cups canned imported plum tomatoes, drained 6 Large, seeded and chopped
  Red bell peppers 2 , cored, seeded and coarsely chopped
  Cucumbers 2 Large, peeled, seeded and coarsely chopped
  Yellow onion 1 Medium, coarsely chopped
  Garlic 1 Clove (5 gm)
  Canned tomato juice 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Cayenne pepper/Dash of tabasco sauce 1 Pinch
  Salt To Taste
  Ground black pepper To Taste
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
Directions

In a food processor fitted with a metal blade or in a blender container place tomatoes, red peppers, cucumbers, onion and garlic a small amount at a time, adding enough tomato juice to each batch to keep blades from clogging.
Process until well mixed; do not puree completely.
In a large bowl combine processed vegetable mixture, vinegar, olive oil, cayenne pepper and salt and black pepper.
Cover.
Refrigerate for 4 hours or longer.
Adjust seasonings if necessary.
Into soup bowls ladle soup.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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