Chef Greg’s Gazpacho Recipe

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Chef Greg’s Gazpacho

GREGORY MARTINEAU

By
@gregorym58

Gazpacho is a delicious, chilled, tomato-based vegetable soup. I make this soup year round because it always reminds me of Summer. My interpretation is slightly spicy (you can increase or decrease the seasoning) and filled with chunks of vegetables. Even though the recipe has quite a few ingredients, it’s very fast and easy to make. To quicken the chilling time, refrigerate the juice and vegetables ahead of time. Garnish the soup with croutons and chopped chives, if desired.


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Rating:

Serves:

8

Prep:

1 Hr 30 Min

Method:

Refrigerate/Freeze

Ingredients

3 c
tomato juice
3 c
v-8 juice (spicy)
3 medium
cucumbers, peeled, seeded, and chopped
2 medium
red onions, chopped
1 large
red bell pepper, chopped
1 large
yellow bell pepper, chopped
2 large
green bell peppers, chopped
1 1/3 c
olive oil
6 Tbsp
red wine vinegar
6 clove
garlic, finely chopped
1 can(s)
chopped tomatoes - large
1 Tbsp
fresh lemon juice
1/4 tsp
cayenne pepper
2 Tbsp
italian seasoning

Directions Step-By-Step

1
Combine one cup tomato juice, one cup V8 juice, olive oil, lemon juice, garlic, one chopped cucumber, one red onion, one half red bell pepper, one half yellow bell pepper, and one green bell pepper, in food processor and puree.
2
Pour puree into container and add remaining ingredients.
3
Chill in refrigerator at least two hours (overnight is best)
4
Serve cold with garlic croutons.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Vegetarian, Wheat Free