When it’s hot outside there is nothing more refreshing than a delicious cold soup. This Spanish-style Gazpacho recipe is so delicious you may find yourself cooking this year-round, come rain, shine or even snow!
- ½ cup red wine vinegar
- ½ cup extra-virgin olive oil
- ½ – 1 teaspoon hot pepper sauce (Tabasco)
- 1½ – 2 cups canned tomato juice
- 2 cloves garlic, minced
- 4-6 ripe tomatoes, coarsely chopped, or 1-2 containers grape tomatoes
- 1 small green bell pepper, cored, seeded, coarsely chopped
- 1 small red and/or yellow bell pepper, cored, seeded, coarsely chopped
- 1 small sweet onion, chopped
- 3 green onions, chopped
- 1 English hothouse cucumber, peeled, chopped
- ½ cup chopped fresh dill, or to taste
- salt, freshly ground pepper, to taste
- fresh dill, chopped (for garnish, optional)
Makes 8–10 servings.
- Whisk together the first 4 ingredients in a mixing bowl and set aside.
- Combine the garlic and all of the chopped vegetables in a bowl. Working in small batches in a food processor or blender, add some of the vegetables and some of the juice mixture. Blend or process until finely chopped, but do not puree, leaving some crunch. Add dill and seasonings. If mixture is too thick, add a little more tomato juice.
- Cover and chill for at least 4 hours.
- Taste and adjust seasonings as needed. Serve cold. Garnish with more fresh dill if desired.
Note: You can also finely minced some of the vegetables and set aside. Then puree the remaining with the tomato juice mixture. Add the minced vegetables to the finished puree so you have some crunch. Also cilantro can be substituted for the dill.