Summer Gazpacho

Name: Summer Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 5 cups.
Cuisine: North America, Mexican
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

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Total Time

Prep: 20 min. + chilling

Makes

5 cups

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.

Summer Gazpacho Recipe photo by Taste of Home

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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.

Summer Gazpacho

Ingredients

Directions

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