Gazpacho is the taste of summer.
Chilled and served in either a mug or spooned into a bowl, this soup is similar to Vegetable Juice but in a fresh, hearty, tangy, peppery way that takes things to the next level in comparison. There are many different ways to make this soup and today I'm sharing my personal recipe. You can control the levels of flavors and spice to your preference but I like to add extra Tabasco to turn up the heat.
If summer brings you a bumper crop of vegetables, this is the perfect way to use them quick and gobble them down even faster! This is a chilled soup that everyone can appreciate because it's full of health, flavor, and refreshment. Just the thing to help take the edge off a day of hard work in the outdoors under the hot sun.
Because this is my personal recipe, it contains only a little salt, however, the use of white wine makes up for the lack of sodium and adds a delicious level of flavor!
Gazpacho Soup by biologie-me.blogspot.com
- 28 ounces canned tomatoes, no salt added or low sodium
- 3 C low sodium tomato juice
- 2 1/2 C cucumbers, diced
- 1/2 C carrots, peeled and diced
- 3/4 C each green and red bell pepper, seeded and diced
- 1/2 red onion, diced
- 2 shallots (optional)
- 2 garlic cloves
- 1/3 C red wine vinegar
- 1/3 C fresh lime juice
- 1 teaspoon paprika
- 1/4 C each fresh oregano, basil and parsley, chopped
- 1/4 teaspoon ground white pepper
- 2 teaspoons Tabasco sauce (or to taste)
In a food processor or blender, process the tomatoes, tomato juice, cucumbers, carrots, green and red bell peppers, onion, shallots, & garlic until smooth. Transfer to a large pot. Whisk or stir in vinegar, lime juice, paprika, herbs, white pepper, and Tabasco sauce until thoroughly combined. Refrigerate for several hours before serving to allow the flavors to meld and the soup to chill. Serve in mugs or small bowls with a hunk of fresh bread on the side.