Gazpacho - A Chilled Tomato Soup

Elaine Douglas


What a wonderful use for fresh tomatoes during the tomato season! I usually freeze fresh tomatoes in the Autumn when they are plentiful. Frozen tomatoes work very well in this recipe. Depending on how powerful your blender is, you may wish to defrost them a bit.
Gazpacho is also very low in calories and very high in nutrition.

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20 Min


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28 oz. can(s)
whole tomatoes or 3 1/2 c. chunked fresh tomatoes
1/4 c
white vinegar
3 clove
5 Tbsp
olive oil
1 slice
stale rustic or french bread
red bell pepper, cored and seeded or 1/2 green plus 1/2 red
1 small
jalapeno peppers, seeded and chunked, optional
red onion
1 large
cucumber (approx. 1 1/2 c. peeled and chunked
1 small
cucumber, diced for garnish (optional)
1 stalk(s)
celery (chunked)
shakes of hot pepper sauce (optional)

How to Make Gazpacho - A Chilled Tomato Soup


  • 1Place all ingredients into a blender and blend until pureed.
    Salt to taste.
  • 2Chill for several hours and serve with diced cucumber garnish.
    Will keep for a couple of days refrigerated.
  • 3Elaine's notes: I have used frozen tomatoes with success. I have also left out the bread with good result.

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About Gazpacho - A Chilled Tomato Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtag: #Low low calorie

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