Gazpacho Soup

Russ Myers

By
@Beegee1947

A tomato based cold soup with a spicy kick!


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Comments:

Serves:

6 Servings

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

4 1/2 c
(36 ounces) spicy vegetable juice (divided)
1 medium
cucumber, chopped (divided)
2 medium
tomatoes, chopped (divided)
1 Tbsp
granulated sugar
1/4 c
red wine vinegar
2 Tbsp
vegetable oil
1 small
red onion, finely chopped

GARNISHES:

chopped hard-boiled egg whites
chopped green bell pepper
chopped fresh onion
chopped cucumber
fresh basil leaves

Directions Step-By-Step

1
Blend the following using a standard blender or immersion blender: 1 1/2 cups vegetable juice, 1/2 of the cucumber, 1 tomato, granulated sugar, red wine vinegar and oil.
2
Add the remaining vegetable juice, cucumber, tomato and red onion to the blender; stir to combine, but do not blend. Cover and chill.
3
Serve very cold with an assortment of chopped garnishes - hard boiled egg whites, fresh green bell pepper, onion and cucumber. Finish with a sprig of fresh basil leaves.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican