Rating: 5 stars 4.8
356 Ratings
  • 5 star values: 315
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2

Try this gazpacho soup recipe if you're able to use some killer, end-of-summer, super sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Recipe Summary

prep:
45 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
6
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Ingredients

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

Directions

Instructions Checklist
  • Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

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  • Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

  • Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.

  • Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition Facts

132 calories; protein 2g; carbohydrates 10.5g; fat 9.9g; sodium 410.3mg. Full Nutrition
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