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Summer Gazpacho

 Summer Gazpacho
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.
5 ServingsPrep: 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.

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Summer Gazpacho (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.