Your Chunky Gazpacho Soup Guide
|
|
|
Cooking Tip
A cold soup needs to be thoroughly chilled - always.
Making your cold soup a day ahead of time helps to thoroughly chill the soup by refrigerating it. And chilling the bowls or cups you are going to serve the soup in will help it stay cold longer. |
|
Chunky Gazpacho Soup
If you love gazpacho, then you'll love this variety of Chunky Gazpacho soup. Alive with flavor and antioxidants, not only does it taste good, it's good for you too. Really simple to make, and really simple to eat.
What you'll need:
- 1 small onion, sliced
- 2 garlic cloves, large
- 3 Tbsp. olive oil
- 1/4 cup red wine vinegar
- 2 lbs. tomatoes, cored, seeded, and diced
- 1 large cucumber, peeled, seeded, and diced
- 1 green bell pepper, diced
- 1/3 cup fresh cilantro, chopped
- 2 Tbsp. tomato paste
- 1/4 tsp. red Tabasco sauce
- 2 tsp. green Tabasco sauce
- Salt and freshly ground pepper to taste
- Tomato juice (optional)
What to do:
-
purée the onion, garlic, olive oil and red wine vinegar in a food processor.
-
Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve.
-
Add the cilantro, tomato paste and the remaining tomatoes, cucumber and green pepper to the food processor. Blend all until chunky purée forms. Add the red and green Tabasco sauces, and the salt and pepper. If you need to thin the soup, use a bit of the tomato juice if desired.
-
Transfer gazpacho to large serving bowl and mix in the reserved vegetables. Cover and refrigerate until well chilled - at least 1 hour, but overnight will work too - blends the flavors more thoroughly.
-
Ladle Chunky Gazpacho Soup into chilled soup bowls.
This delicious recipe serves 4 people.
More great Gazpacho soup recipes:
Creamy Gazpacho Soup
Garden Gazpacho Soup
Gazpacho Blanco Soup
Traditional Gazpacho Soup
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
|
