Gazpacho is one of our favorite cold soups. When made with fresh summer vegetables the flavors can’t be beat.
Delicious Summer Gazpacho
My Summer Gazpacho is adapted from a recipe from Joy of Cooking, one of my go-to cookbooks. I have reduced the amount of salt in the original recipe from two teaspoons to one. I also use reduced sodium tomato juice instead of the salt-laden regular tomato juice. It’s just not that healthy to have that amount of salt!
I like serving my gazpacho with a dollop of sour cream and chopped avocado. You can serve in chilled bowls too.
It’s perfect for a summer supper with a juicy BLT or as a starter to a dinner party.
Summer Gazpacho
Prep time
Cook time
Total time
Serve this delicious cold soup as a starter to a summer dinner party or with a sandwich for lunch or casual supper.
Author: OMG Lifestyle Blog
Recipe type: Soup
Serves: 6 cups
Ingredients
- 1 medium cucumber, peeled, seeded and coarsely chopped
- 1 medium green bell pepper, cored, seeded and coarsely chopped
- 1 jalapeño, seeded and minced
- 1 small onion, coarsely chopped
- ⅓ cup packed parsley leaves
- 2½ pounds ripe tomatoes, peeled, seeded and coarsely chopped
- 1 cup low sodium tomato juice
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 avocado, chopped for garnish
- sour cream for garnish
Instructions
- In a food processor, finely chop, but do not puree, the cucumber, green pepper and jalapeño. To accomplish this, it's best to pulse slowly. Pour into a large bowl.
- Continue and do the same to the onion and parsley, finely chopping. Add to the cucumber mixture bowl.
- Add tomatoes to processor and puree. Add to the bowl along with tomato juice, red wine vinegar, olive oil, garlic and salt. Stir well. Refrigerate for several hours before serving. You can also refrigerate your soup bowls and serve soup chilled.
- Garnish gazpacho with sour cream and chopped avocado.
Leave a Reply