Quick and Delicious Gazpacho Soup

Welcome to summer. It’s hot. Too hot to cook a big heavy meal. Try this easy-to-prepare and healthy version of the Spanish classic Gazpacho Soup. For a portable treat, chill it in a plastic pitcher with a lid to take on your next picnic, outdoor concert or to your deck for al fresco dining. Enjoy.

Mom’s Quick Gazpacho Soup

Serves 6 – 8

Ingredients
1 large can tomato juice
2 cucumbers, peeled/chopped (reserve one)
1/4 cup parsley, chopped
1 green pepper, chopped
1 scallions or 1 small onion, chopped
2 cloves garlic
1/2 tsp dried crumbled oregano
Juice 1 lemon
3 Tbps red wine vinegar (I use Spanish Sherry or cooking Sherry)
1 tsp Tabasco sauce (or more to taste)
1/4 cup good olive oil
Sugar, pinch (to taste or optional)
Salt and pepper to taste

Garnish (your choice):
1 tomato
1 cucumber, peeled/chopped
1 red, yellow, orange green pepper, chopped
3 – 4 scallions, chopped
scallions or parley, chopped
1 avocado, peeled and diced

Preparation
1.    In blender combine all ingredients except the reserved cucumber. Blend until smooth (or desired consistency achieved). Add reserved cucumber to pulse until thicken. Pour in serving bowl or pitcher and chill covered until very cold.
2.    Diced your garnish selections and place in individual ramekins.
3.    Taste chilled soup. Adjust seasoning as desired.
4.    Serve in bowls, shot glass, martini glasses, etc. Allow guests to garnish and enjoy.

Notes: Since many people are watching their carb intake, the traditional two slices of bread has been replaced with an additional cucumber to thicken and give the soup texture.

Gazpacho is part science part art. So play with the recipe, as it is very flexible. Add more of the ingredients you enjoy and decrease others. Want to substitute red bell peppers in place of green bell peppers – no problem. Feel free to add diced tomato or two to the puree mixture. For a savvy touch replace the vinegar with sherry for a sophisticated and smooth touch of flavor. You can also add a couple teaspoons of fresh thyme for an herbal twist. This soup is better the next day.
This recipe can easily be doubled to feed a crowd or to use an entrée course.

Enjoyed this post? See these:

1. Thrifty Thursday – Barley Soup Recipe
2. Thrifty Thursday – Greek Lemon Soup
3. A Thrifty Thursday Quick Veggie Soup

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Tags: cold soup recipe, simple gazpacho soup

This entry was posted on Thursday, July 23rd, 2009 at 8:40 am and is filed under Our Favorite Things, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.