Gazpacho Soup Recipe
A cold tomato soup made with fresh vine ripe tomatoes, cucumber, bell pepper, onion. This recipe mixes in the right amount of seasoning to enhance the tomato and veggie flavor. Perfect cold, sip-able soup.
Servings 6 people
Calories 239kcal
Equipment
Ingredients
Gazpacho
- 3 lbs. vine ripened tomatoes
- ¼ cup red onion
- ½ English cucumber peeled
- ½ bell pepper
- 1 tablespoon red wine vinegar
- 2 teaspoon Worcestershire Sauce
- 1 ½ teaspoon kosher salt maybe up to 2 tsp
- 2 cloves garlic
- ⅓ cup extra virgin olive oil
Serving (Optional)
- croutons
- chopped herbs - basil dill, thyme, chives (optional)
Instructions
- Clean, core and cut the tomatoes into quarters. Place in a powerful blender or food processor with the onion, cucumber, pepper, garlic, vinegar, Worcestershire, and kosher salt. Blend for about 30-45 seconds to puree completely.3 lbs. vine ripened tomatoes, ¼ cup red onion, ½ English cucumber, ½ bell pepper, 1 tablespoon red wine vinegar, 2 teaspoon Worcestershire Sauce, 1 ½ teaspoon kosher salt, 2 cloves garlic
- Run the mixture through a fine mesh sieve over a bowl, pressing down with a rubber spatula or spoon.
- Pour the stained tomato puree back into the blender. Add the evoo and puree again for about 15-20 seconds.⅓ cup extra virgin olive oil
- Pour into a storage container, give it a quick taste for seasoning. Refrigerate for 2 hours up to 24 hours.
SERVING
- Pour into a cup and drink or portion into bowls and top with a few veggies or croutons.
- Goes great with grilled cheese sandwiches, BLT's or bacon grilled cheese sandwiches.
Notes
- Choose really ripe tomatoes.
- Use the whole tomato except the core.
- Wait to add the extra virgin olive oil until you strain the soup, that way you can just blend it in for about 20 seconds. Over processing evoo will make it bitter.
- Taste for seasoning before adding to the fridge. If your tomatoes weren't very sweet you may need to blend in a little sugar.
- Optionally chop up the extra veggies and serve as a garnish in the soup.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 931mg | Potassium: 939mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3342IU | Vitamin C: 68mg | Calcium: 50mg | Iron: 1mg
