gazpacho soup

Name: Gazpacho Soup
Prep time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 1/2 cup(s) (36 ounces) spicy vegetable juice (divided); 1 medium cucumber, chopped (divided); 2 medium tomatoes, chopped (divided); 1 tablespoon(s) granulated sugar; 1/4 cup(s) red wine vinegar; 2 tablespoon(s) 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

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A tomato based cold soup with a spicy kick!

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(1 rating)

yield 6 Servings

prep time 15 Min

method No-Cook or Other

Ingredients For gazpacho soup

4 1/2 c

(36 ounces) spicy vegetable juice (divided)
1 md

cucumber, chopped (divided)
2 md

tomatoes, chopped (divided)
1 Tbsp

granulated sugar
1/4 c

red wine vinegar
2 Tbsp

vegetable oil
1 sm

red onion, finely chopped
GARNISHES:
chopped hard-boiled egg whites
chopped green bell pepper
chopped fresh onion
chopped cucumber
fresh basil leaves

How To Make gazpacho soup

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.
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