Pam's Cool Gazpacho

Pam Ellingson

By
@wmnofoz

KitKat told us that this is the Official Gazpacho Aficinado month, so I thought I would post my recipe that I use. It is so0 refreshing in the summer as it is served cold and the tomatoes are sooooo good when just picked off the vine. Yum.


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Comments:

Serves:

a lot

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

5 or 6 large
ripe tomatoes, peel, seed and chop
2 qt
v-8 vegetable juice
2 medium
sweet onions, chopped
2 medium
green bell peppers, seeded and chopped
1 medium
english cucumber, chopped (optional)
1/2 c
red wine or rice vinegar (or more to taste)
2 to 4 Tbsp
olive oil, extra virgin for flavor
1 tsp
salt
2 or more tsp
worcestershire sauce
1/2 to 1 tsp
garlic powder
1/2 tsp
fresh ground black pepper
hot pepper sauce (to taste)
maggi or seasoned salt to taste (optional)

PREP TIME DOES NOT INCLUDE CHILLING TIME. :)

Directions Step-By-Step

1
Peel the tomatoes by dipping into boiling water for 30 seconds or so, then plunge into ice bath. Slip off skins, cut in half and squeeze out seeds gently, then chop into large 1 inch pieces. Chop onions and peppers into large pieces also.
2
Combine all ingredients in a large bowl and process in small batches in the food processor or blender. You can process until smooth or leave slightly chunky to your preference. Place processed soup into a large Non reactive (plastic, glass or stainless steel) container, cover and chill until ready to serve.
3
Serve as a first course in small bowls or cups, or use as an accompaniment to summer sandwiches. (Or just a bowl by itself is great in the afternoon after working in the garden.) Top with some fresh chopped parsley or cilantro for color.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy