Gazpacho Recipe

Gazpacho Recipe photo by Taste of Home

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Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes.

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Gazpacho Recipe

Prep: 20 min. + chilling

Yield: 5 Servings

20 20

Ingredients

SOUP BASE:
2-1/2 cups tomato juice
3 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons minced fresh parsley
1/8 teaspoon hot pepper sauce or to taste
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
VEGETABLES GARNISHES:
1 cup finely chopped tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 small cucumber, peeled, seeded, finely chopped
TOPPING:
Chopped California Avocado
Croutons

Directions

In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold. Yield: 5 cups.

Originally published as Gazpacho in Country August/September 1990, p47