Saturday, July 30, 2011

Chilled Gazpacho soup

Chilled Gazpacho soup


  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes (we used 2 large celebrity)
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice or vegetable juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • avocado and a bunch of cilantro (optional)


Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process! You can also hand chop the vegetables. I like doing this because I like a chunkier soup.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, ,salt, and pepper. Mix well and chill before serving. Top with a few sprigs of cilantro and some ripe avocado. I also like a little hot sauce to give it kick. The longer gazpacho sits, the more the flavors develop.

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