Skip The Salad For This Cool Summer Gazpacho Soup


Inspired by traditional Spanish cuisine, this cold and refreshing summer soup is the perfect salad substitute to kick off your backyard BBQ or dinner party soirée.  Serve it puréed or chunky, and pair it with a chilled white wine or rosé, and we guarantee your guests will be asking for the recipe.  Best prepared a day ahead, and chilled overnight in the fridge, so the fresh vegetable juices can gel together and bring out the richest flavors.  Add some jalapeno to give it a spicy kick, or an avocado for a creamy finish…

Gazpacho Soup:

Either blend or finely chop, and mix together the following…

– 1 can of organic tomato juice
– 6 ripe tomatoes
– 1 whole cucumber
– Sweet bells peppers (1 red, 1 yellow, 1 green)
– 1 red onion
– 3 cloves of garlic
– 1 teaspoon of worcestershire sauce
– 1 teaspoon salt
– 1/4 cup of white vinegar
– 1/4 cup of avocado (or olive) oil
– 1/4 cup chopped cilantro
– 1/4 cup fresh lime juice
– Black pepper to taste
– 1 Jalapeno pepper (optional)
– 1 Avocado (optional)

Garnish with a mint leaf and serve with bread or chips.

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