Total TimePrep: 25 min. + chilling
Makes12 servings (3 quarts)
This is fantastic - especially after a long chill! Did not add sugar and did not use red bell pepper as the first time we made it with those, it was too sweet for us. Did not find it to be too acidic without the sugar. Also gave it a few pulses of the stick blender and served the avocado and cilantro on the side. “Fresh” is how we described it and it was perfect for a hot day. I am tempted to make on a snowy Spring day next year to remind us of what is coming... thanks for the recipe!
Definitely a summer favorite. Maybe I am not savvy enough in the kitchen, but the veggies do take a bit longer to chop. I do use a hand stick blender and pulse a few times to reduce the veggies, creating a consistency just a few pulses away from a purée.
I love gazpacho and am always looking for recipes. This one was very good--very refreshing for dinner on a 98 degree day.. I used low sodium v8 juice (couldn't find low sodium tomato juice). I felt it maybe lacked a little zing--next time will use the spicy V8 juice or add some hot sauce. Also, it might be interesting to throw the soup in a blender--not for long, just enough to slightly reduce the size of the chopped vegetables (maybe I didn't chop mine finely enough??)
This is very similar to a Shrimp Cocktail I get frequently at a local Mexican restaurant. I think boiled shrimp added to this would be delicious!
This looked so interesting to me but my husband wasn't sure how he'd like "cold soup". I loved it! My husband had 2 helpings that night and again for lunch the next day. It was so refreshing... really! Loved it! Will definitely make it again!