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.


☆☆☆☆☆ 0 votes

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


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

Printable Recipe Card

About Gazpacho

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