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Gazpacho Chilled Salad Soup

Diet.Chef's picture
Ingredients
  Tomato juice 1 Cup (16 tbs)
  Instant beef broth and seasoning mix 5 Ounce (1 Packet)
  Tomatoes 2 Medium, coarsely chopped
  Cucumber 1 Medium, pared and coarsely chopped
  Celery 1⁄2 Cup (8 tbs), coarsely chopped
  Green bell pepper 1⁄2 Cup (8 tbs), coarsely chopped
  Onion 1⁄4 Cup (4 tbs), coarsely chopped
  Olive oil 1 Tablespoon
  Red wine vinegar 2 Teaspoon
  Lemon juice 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Salt 1⁄4 Teaspoon
  Hot sauce 2 Drop
  Pepper 1 Dash
Directions

MAKING
1) Take a small saucepan and mix together tomato juice and broth mix in it.
2) Allow the mixture to come to a boil and then allow cooling after removing it from heat.
3) Process rest of the ingredients in a blender container until vegetables are finely chopped.
4) Switch off the motor and then process in cooled tomato juice mixture just until combined (do not puree).
5) Place the soup in refrigerator for at least 2 hours.

SERVING
6) Serve cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Tomato
Interest: 
Quick, Healthy
Preparation Time: 
120 Minutes
Servings: 
4

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Average: 4.2 (13 votes)