Summer Gazpacho Recipe

4.5 4 3
Summer Gazpacho Recipe
Summer Gazpacho Recipe photo by Taste of Home
Publisher Photo

Summer Gazpacho Recipe

Read Reviews
4.5 4 3
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + chilling

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 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

  • 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 avocado
  • Croutons
  1. 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

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Reviews forSummer Gazpacho

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teenamombear User ID: 4063150 40123
Reviewed Jun. 11, 2013

"My all time favorite! Made several different gazpacho's from TOH and tried them out on friends and family. I used this recipe on TV recently. It's easy and versatile. My kids kept eating it before I got my good photos!"

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megavic User ID: 4186512 14003
Reviewed Jul. 10, 2010

"this was my first try at making this (and first taste) it was pretty good. :)"

MY REVIEW
Isolda User ID: 2915263 37864
Reviewed Jan. 2, 2010

"I am sure that I rated this 5 stars but it only shows 4. There's no revision, apparently; so I'm stuck with it, but it's not right."

MY REVIEW
Isolda User ID: 2915263 24785
Reviewed Jan. 2, 2010

"This is so good I want to drink it! My husband, who thinks he does not like cold soups, calls this "salad" instead."

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