Real Recipes From Real Home Cooks ®

pam's cool gazpacho

★★★★★ 1
a recipe by
Pam Ellingson
Wichita, KS

KitKat told us that this is the Official Gazpacho Aficinado month, so I thought I would post my recipe that I use. It is so0 refreshing in the summer as it is served cold and the tomatoes are sooooo good when just picked off the vine. Yum.

★★★★★ 1
serves a lot
prep time 30 Min
method No-Cook or Other

Ingredients For pam's cool gazpacho

  • 5 or 6 lg
    ripe tomatoes, peel, seed and chop
  • 2 qt
    v-8 vegetable juice
  • 2 md
    sweet onions, chopped
  • 2 md
    green bell peppers, seeded and chopped
  • 1 md
    english cucumber, chopped (optional)
  • 1/2 c
    red wine or rice vinegar (or more to taste)
  • 2 to 4 Tbsp
    olive oil, extra virgin for flavor
  • 1 tsp
  • 2 or more tsp
    worcestershire sauce
  • 1/2 to 1 tsp
    garlic powder
  • 1/2 tsp
    fresh ground black pepper
  • hot pepper sauce (to taste)
  • maggi or seasoned salt to taste (optional)

How To Make pam's cool gazpacho

  • 1
    Peel the tomatoes by dipping into boiling water for 30 seconds or so, then plunge into ice bath. Slip off skins, cut in half and squeeze out seeds gently, then chop into large 1 inch pieces. Chop onions and peppers into large pieces also.
  • 2
    Combine all ingredients in a large bowl and process in small batches in the food processor or blender. You can process until smooth or leave slightly chunky to your preference. Place processed soup into a large Non reactive (plastic, glass or stainless steel) container, cover and chill until ready to serve.
  • 3
    Serve as a first course in small bowls or cups, or use as an accompaniment to summer sandwiches. (Or just a bowl by itself is great in the afternoon after working in the garden.) Top with some fresh chopped parsley or cilantro for color.