Best Summer Gazpacho Soup Recipes

SUMMER GAZPACHO SOUP

Summer Gazpacho Soup image

This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner

Provided by Leslie in Texas

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 large tomatoes, peeled, seeded, and diced
1 cucumber, peeled, seeded and diced
1 green pepper, seeded and diced
1 medium red onion, finely diced
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
2 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
2 jalapenos, seeded and diced
salt & freshly ground black pepper, to taste

Steps:

.Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
Refrigerate for at least 2 hour before serving.
If desired, soup can be thinned with canned tomato juice.

Nutrition Facts : Calories 143.7, Fat 7.5, SaturatedFat 1.1, Sodium 19.6, Carbohydrate 18.4, Fiber 4.9, Sugar 10.8, Protein 3.7

GAZPACHO

Gazpacho image

Gazpacho is a wonderfully fresh summer soup for those hot days. This version is a little unique with the celery. You don't really taste celery, it just adds a nice crunch (make sure to chop it small). Laura's gazpacho is full of fresh summer veggies with a nice zest. When serving, top with fresh basil and a little cheese for a...

Provided by Laura Roy

Categories Other Soups

Time 15m

Number Of Ingredients 16

Ingredients

1 c diced tomatoes
3 1/2 c diced celery
1/4 c diced green onions
1 banana pepper, diced
1/2 c diced green pepper
1/2 cucumber, diced
2 tsp parsley
1 tsp chives
1 clove garlic
5 Tbsp red wine vinegar
6 Tbsp olive oil
1 tsp salt
ground cumin, to taste
1/4 tsp ground pepper
1/2 tsp Worcestershire sauce
2 can(s) V-8 juice, large

Steps:

1. Chop vegetables (first six ingredients) into bite-size pieces.
2. Mix the rest of the ingredients in a pitcher or jar large enough to hold all the ingredients.
3. Add the chopped vegetables into the liquid mixture.
4. Store in the refrigerator.

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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