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.
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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Reviews
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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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Jul 10, 2010
this was my first try at making this (and first taste) it was pretty good. :)
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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.
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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.
My Review