Raven Higheagle


I love cold soups and gazpacho is one of my favorites. I've got so many recipes for different gazpacho's using different ingredients. I was wondering what the original origin of the soup was and found out it came from Spain.


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Serves 4 to 6
2 Hr


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1 gal
garlic, minced
3 lb
roma tomatoes, seeded and chopped, save as much juice as you can
2 large
cucumbers, peeled, seeded and chopped
1/2 c
minced green pepper
1/2 c
minced onion
2 c
ice cold tomato juice
1/3 c
olive oil, spanish
3 Tbsp
red wine vinegar
salt and white to taste
1/2 tsp
ripe avocado slices, for garnish
tomato juice frozen in ice cube trays, for garnish

How to Make Gazpacho


  • 1Place tomato juice in ice cube trays 24 hours in advance of serving to make sure they are frozen.
  • 2Place garlic, tomatoes, cucumber, onion, and tomato juice in a bowl.
  • 3Add the olive oil and the seasonings mix well and cover and chill thoroughly.
  • 4When ready to serve taste for seasoning-usually needs more garlic.
  • 5Serve in chilled bowls with frozen tomato juice ice cubes and a slice of avocado.

Printable Recipe Card

About Gazpacho

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