Gazpacho

Gazpacho
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THE summer soup. Loaded with fresh vegetables, this soup has been a favorite since childhood. Easy and delicious, it's a great start for a dinner party, or a simple summer lunch. Enjoy!
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Gazpacho
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
THE summer soup. Loaded with fresh vegetables, this soup has been a favorite since childhood. Easy and delicious, it's a great start for a dinner party, or a simple summer lunch. Enjoy!
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Grab your fresh vegetables. I love to make this soup after a visit to the farmer's market. I also often ask the farmer for some "seconds" tomatoes. They are a bargain, and work wonderfully in this soup
  2. Chop the tomatoes into large chunks
  3. Chop the cucumbers into large chunks
  4. Chop the orange (or yellow, or red) pepper into large chunks (do you detect a theme here?)
  5. Seed and chop the jalapeños. I like a good amount of heat in this soup, but you can easily adjust it by adding more or less jalapeños
  6. Chop the garlic
  7. Add all the vegetables, tomato juice, red wine vinegar and olive oil to the blender and give it a whirl until the vegetables begin to puree
  8. Add the salt and pepper, taste and adjust the seasonings and continue to blend until the soup reaches your desired level of smoothness. Chill for at least 30 minutes and up to a week
  9. Chop the extra cucumber, pepper and cilantro
  10. Serve the soup with the chopped cucumber, pepper and cilantro and enjoy!
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