Gazpacho

5
Laura Roy

By
@mamacook757

This recipe is from my mother and it has always been a summer favorite. It keeps for a long time and is a great way to use the bounty from the garden. My girls LOVE it! You can also play around with how much of each vegetable that you like that you put in the soup. It's all a matter of personal taste. I like a little more cucumber in mine.

Blue Ribbon Recipe

Gazpacho is a wonderfully fresh summer soup for those hot days. This version is a little unique with the celery. You don't really taste celery, it just adds a nice crunch (make sure to chop it small). Laura's gazpacho is full of fresh summer veggies with a nice zest. When serving, top with fresh basil and a little cheese for a refreshing summer meal. The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

  • 1 c
    diced tomatoes
  • 3 1/2 c
    diced celery
  • 1/4 c
    diced green onions
  • 1
    banana pepper, diced
  • 1/2 c
    diced green pepper
  • 1/2
    cucumber, diced
  • 2 tsp
    parsley
  • 1 tsp
    chives
  • 1 clove
    garlic
  • 5 Tbsp
    red wine vinegar
  • 6 Tbsp
    olive oil
  • 1 tsp
    salt
  • ·
    ground cumin, to taste
  • 1/4 tsp
    ground pepper
  • 1/2 tsp
    Worcestershire sauce
  • 2 can(s)
    V-8 juice, large

How to Make Gazpacho

Step-by-Step

  1. Chop vegetables (first six ingredients) into bite-size pieces.
  2. Mix the rest of the ingredients in a pitcher or jar large enough to hold all the ingredients.
  3. Add the chopped vegetables into the liquid mixture.
  4. Store in the refrigerator.

Printable Recipe Card

About Gazpacho

Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Vegetarian




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