Summer Gazpacho

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This is a refreshing light lunch or appetizer for hot summer days. I like to serve this cold soup with a dollop of sour cream, scallions and fresh basil, along with a piece of crusty bread. 

Ingredients

2 tablespoons New Orleans
32 ounces tomato juice, low sodium
2 large tomatoes, seeded, skins on
1 large cucumber, peeled, seeded, quartered
1 green bell pepper, cored, seeded, quartered
1 red bell pepper, cored, seeded, quartered
1 medium red onion, quartered
1 tablespoon sugar
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Worcestershire
salt to taste
sour cream as a garnish if desire

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
45 minutes
Total Time: 
45 minutes
Serving size: 
6

Directions

1. In the bowl of a food processor, add the tomatoes, cucumbers, peppers, and onion. Pulse 10 times or until vegetables are finely diced.
2. In a large mixing bowl add the tomato juice, New Orleans seasoning, sugar, oil and vinegar. Whisk to combine.
3. Add in the diced vegetables. Sir to combine and refrigerate until ready to serve.
4. Serve chilled.

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Recipe Tip:
Chill the Gazpacho for 1 hour or overnight as flavors will develop.

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