Chilled Tomato Gazpacho
photo by alenafoodphoto
- Ready In:
- 15mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 4 cups tomato juice
- 1⁄2 cup finely chopped onion
- 1 clove garlic, minced
- 1 medium bell pepper, minced
- 2 teaspoons honey (optional)
- 1 medium cucumber, peeled seeded and minced
- 2 scallions, minced
- 1⁄2 lemon, juice of
- 1 lime, juice of
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped tarragon
- 1⁄4 - 1⁄2 teaspoon cumin
- 1⁄4 cup minced fresh parsley
- 2 -3 tablespoons olive oil
- salt, to taste
- pepper, to taste
- cayenne, to taste
- 2 cups diced fresh tomatoes
directions
- Combine all ingredients in a large pot.
- Refrigerate til ready to serve.
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Reviews
-
Oh my goodness - this is fabulous! I also processed most of the veggies (and kept out a small handful of each first - to add later). I didn't have red wine vinegar so I subbed 4 tablespoons of red wine vinagrette salad dressing and left out the olive oil. I used dried basil and dried tarragon but fresh parsley. I added a scant teaspoon of salt, 1/4 t of pepper and 1/8 t cayenne plus a few dashes of tabasco and it was seasoned beautifully. And best of all - hang on to your hats - I used CANNED tomatoes!! I know, I know....purist gazpacho chefs will hate me....but it was excellent! I used one 16 ounce can of peeled, diced tomatoes with juice. Delicious!
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This is GREAT! My DH and I both love this soup. We have been taking a small serving as part of our lunch each day this week (this is a great option for lunch especially as the warmer months approach-no warming required!) We like it so much that we are considering eliminating the rest of the lunch and increasing the serving of this WONDERFUL soup. Thank you for posting this great recipe!
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RECIPE SUBMITTED BY
Gay Gilmore
Seattle, WA
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.