Buy Now → Gazpacho
A simple, chilled soup for summer.
Ingredients
Scale
- 1 English cucumber, peeled and roughly chopped
- 2 celery stalks (I like to use celery hearts), roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 red onion, chopped
- 2 C. diced tomato (I like to use Campari or plum tomatoes)
- 4–6 C. tomato juice (depends on how thick you want it)*
- 3 cloves garlic, minced
- 1/4 C. parsley or cilantro, chopped
- 1/3 C. olive oil
- 1/4 C. red or white wine vinegar
- 1 tsp. green tobasco sauce (or you could use some jalapeño pepper)
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
Add cucumber, celery, red bell pepper, onion, tomatoes, and garlic to food processor or blender and pulse to roughly combine. Add remaining ingredients and continue to process until well combined and soup has your desired consistency. Set in refrigerator to chill and let the flavors combine.
Taste soup and adjust seasonings to taste.
Serve with crusty bread.
Notes
*If you have ripe, juicy tomatoes, use more tomatoes to replace tomato juice, if desired.
Find it online: https://www.imbored-letsgo.com/gazpacho/