Summer Gazpacho

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Summer Gazpacho

Fresh gazpacho is a great way to take advantage of all the seasonal produce available during the summer months.  This recipe is refreshing with a subtle spicy kick, perfect for a hot summer night.   For this recipe you will need:

  • 32 oz tomato juice
  • 6 roma tomatoes, seeded, skins on
  • 1 large cucumber, peeled and seeded
  • 1 green bell pepper, cored and seeded
  • 1 red bell pepper, cored and seeded
  • 1 medium red onion
  • 2 tbsp. Victoria Taylor’s New Orleans Seasoning
  • 1 tablespoon Worcestershire
  • 1 tbsp. sugar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • salt to taste
  • sour cream as a garnish if desired

Using a food processor, chop the tomatoes, cucumbers, peppers and onion to a fairly fine dice and add to a large mixing bowl. Add the tomato juice to the chopped vegetables and mix together. Scoop out 4 cups of the mixed blend and put it back in the food processor and puree together.  Add back to the bowl. Now add the New Orleans Seasoning, worcestershire, sugar, oil and vinegar. Add salt to taste. Chill the Gazpacho before serving and garnish each bowl with a spoonful of sour cream if desired. Best,             Victoria

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