A delicious cold soup, perfect for spring and summer!

Leia

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Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

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  • In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).

  • Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

  • Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Nutrition Facts

167 calories; protein 2.4g 5% DV; carbohydrates 12.7g 4% DV; fat 12.9g 20% DV; cholesterolmg; sodium 940.5mg 38% DV. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2003
GREAT BASE RECIPE! I read all the other reviews and made the following changes suggested by others: 1. Used V8 instead of tomato juice 2. No oil 3. Added garlic into the the soup 4. Did not puree the vegetables but finely minced them instead (for a chunkier soup). My own addition was to add CILANTRO (about a 1/2 cup). I think I might have also upped the hot sauce a smidge. Read More
(204)

Most helpful critical review

Rating: 3 stars
01/25/2004
This gazpacho calls for far far too much oil. I am not a lowfat diehard but after eating this I am convinced that the called-for amount has got to be a typo. As written the soup is very greasy which is a bad texture in cold soup. I suggest cutting the oil to a few tablespoons. Start with two: you can always add more if you wish. I do think this recipe has potential and will try it again with some tweaks. Read More
(67)
91 Ratings
  • 5 star values: 56
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
08/31/2003
GREAT BASE RECIPE! I read all the other reviews and made the following changes suggested by others: 1. Used V8 instead of tomato juice 2. No oil 3. Added garlic into the the soup 4. Did not puree the vegetables but finely minced them instead (for a chunkier soup). My own addition was to add CILANTRO (about a 1/2 cup). I think I might have also upped the hot sauce a smidge. Read More
(204)
Rating: 3 stars
01/25/2004
This gazpacho calls for far far too much oil. I am not a lowfat diehard but after eating this I am convinced that the called-for amount has got to be a typo. As written the soup is very greasy which is a bad texture in cold soup. I suggest cutting the oil to a few tablespoons. Start with two: you can always add more if you wish. I do think this recipe has potential and will try it again with some tweaks. Read More
(67)
Rating: 4 stars
07/29/2007
I first got tried gazpacho in Mallorca and just loved it. This is the closest recipe I have found to it. The first time I made this recipe I followed it to a T but found it tasted to much like canned tomatoes. I now substitute about 8 roma tomatoes instead of the 2 cans of tomato juice and find it tastes much better and fresher. Read More
(53)
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Rating: 5 stars
05/02/2003
Important fact to remember about this classic soup;-the best gazpacho is always made with the freshest ingredients... Having said that this would have to rank as the best soup in the world. Yes you can use V8 in a pinch (I have) but there's nothing like juicy Roma tomatoes as the base. An extra touch for presentation: add 1 ice cube to soup bowl just before serving.!Viva Gazpacho! Read More
(47)
Rating: 5 stars
06/29/2004
Fantastic soup! I would recommend substituting more fresh tomatoes for the tomato juice. Add more veggies and try to not puree too much if you enjoy a "chunkier" soup. Also flavored store bought croutons work fine - I added the garlic directly to the soup instead and that was delicious. Read More
(26)
Rating: 5 stars
08/29/2002
with a little nudgin' in ANY direction this becomes YOUR favorite cold soup! Just as some read music YOU read this recipe get set for deluge of requests from friends you've made the mistake of givin' some to! You can add substract double eliminate prod poke stir and sample and NO matter what you do it's better than you THOUGHT! I moosh up bell pepper GREEN onions RED onion slices cucumber in blender with vegetable juic (don't gotta be V-8 but if yer rich go for it) and fresh-squoze lime juice then add to stuff I've already done then add HALF a beer to it and YUMM eye-opener to make ANY cloudy day fill with sunshine roadrunner "meep-meeps" Read More
(24)
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Rating: 5 stars
07/06/2005
Great recipe. I used a red bell pepper added cilantro and a diced jalapeno. I used no oil it doesn't need it. I used V8 regular and V8 spicy. Will make again for sure. Served it with toasted slices of ciabatta bread. Read More
(20)
Rating: 5 stars
07/23/2003
I have made this several times for parties and even the sceptic of cold soup could not get enough of the gazpacho II. A huge hit every time! One thing I did do different was use V8 juice instead of the tomato juice just to give it a bit more zip! Read More
(17)
Rating: 1 stars
08/17/2003
Maybe I did something wrong but this soup was awful I couldn't finish my bowl and we threw away the leftovers. It tasted like tomato and cucumber juice. Ick. Read More
(15)