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Gazpacho Soup

Russ Myers


A tomato based cold soup with a spicy kick!


★★★★★ 1 vote

6 Servings
15 Min
No-Cook or Other


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4 1/2 c
(36 ounces) spicy vegetable juice (divided)
1 medium
cucumber, chopped (divided)
2 medium
tomatoes, chopped (divided)
1 Tbsp
granulated sugar
1/4 c
red wine vinegar
2 Tbsp
vegetable oil
1 small
red onion, finely chopped


chopped hard-boiled egg whites
chopped green bell pepper
chopped fresh onion
chopped cucumber
fresh basil leaves

How to Make Gazpacho Soup


  • 1Blend the following using a standard blender or immersion blender: 1 1/2 cups vegetable juice, 1/2 of the cucumber, 1 tomato, granulated sugar, red wine vinegar and oil.
  • 2Add the remaining vegetable juice, cucumber, tomato and red onion to the blender; stir to combine, but do not blend. Cover and chill.
  • 3Serve very cold with an assortment of chopped garnishes - hard boiled egg whites, fresh green bell pepper, onion and cucumber. Finish with a sprig of fresh basil leaves.

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About Gazpacho Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican

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