gazpacho soup
(1 rating)
A tomato based cold soup with a spicy kick!
►
(1 rating)
yield
6 Servings
prep time
15 Min
method
No-Cook or Other
Ingredients For gazpacho soup
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4 1/2 c(36 ounces) spicy vegetable juice (divided)
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1 mdcucumber, chopped (divided)
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2 mdtomatoes, chopped (divided)
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1 Tbspgranulated sugar
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1/4 cred wine vinegar
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2 Tbspvegetable oil
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1 smred onion, finely chopped
- GARNISHES:
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chopped hard-boiled egg whites
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chopped green bell pepper
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chopped fresh onion
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chopped cucumber
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fresh basil leaves
How To Make gazpacho soup
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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.
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2Add the remaining vegetable juice, cucumber, tomato and red onion to the blender; stir to combine, but do not blend. Cover and chill.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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