Your Gazpacho Cooler Guide
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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. |
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Gazpacho Cooler
Gazpacho soup, Vegetable soup recipe
I love gazpacho soup and here's a great little recipe that you can use as a refreshing cold soup, or as a refreshing cold drink! Gazpacho Cooler is just what the doctor ordered for an extra hot day or just as something to have cold on the throat. It's declicous!
Serve this as a soup in a chilled heavy mug or soup bowl and use as a first course. OR... follow the instructions below to make it into that wonderful, sippable drink.
What you'll need for the soup:
- 6 large ripe tomatoes
- 2 sweet red bell peppers
- 2 medium-size yellow onions
- 2 large shallots
- 2 large cucumbers
- 1/2 cup of red wine vinegar
- 1/2 cup of olive oil
- 1 1/2 cups of canned tomato juice
- 3 eggs (lightly beaten)
- pinch of cayenne pepper
- salt and pepper (to taste)
- 1/2 cup of chopped dill (fresh)
What to do for the soup:
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Wash and prepare all the vegetables by coarsely chopping the tomatoes - saving the juice. Then, peel and chop the onions and shallots. Peel, seed, and coarsely chop cucumbers.
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In a bowl, whisk together the vinegar, olive oil, reserved tomato juice, canned tomato juice and the eggs.
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In a blender or food processor, purée the vegetables in small batches, adding the tomato juice mixture when needed to keep the blades from getting gummed up. Don't purée the mixture completely. What makes gazpacho so wonderful is having a little bit of crunch to it.
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Stir in the cayenne, salt and pepper, and the dill. Cover and chill the soup for as long as you can before serving. 4 hours is recommended.
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Right before serving, taste the soup and correct for seasoning. Then, ladle into the chilled soup bowls.
This delicious recipe serves 8-10 people.
What to do for a Gazpacho Cooler:
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Pour 4 ounces or 1/2 cup of the above gazpacho soup recipe and 6 ounces of Perrier or other sparkling water into a chilled champagne or wine glass and stir gently.
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Add ice cubes and garnish with a slice of cucumber. Deeelish!
More great Gazpacho soup recipes:
Andalusian Gazpacho Soup
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.
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