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Gazpacho (cold Vegetable Soup)

Recipes » Soups, Stews and Chili » Vegetable

Try this Gazpacho (cold Vegetable Soup) recipe, or contribute your own. "Summer" and "Meatless" are two of the tags cooks chose for Gazpacho (cold Vegetable Soup).

Yield: 6 Servings Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Tomatoes

(4, 1) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

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Original recipe makes 6 Servings

1 quartwhole tomatoes; 28 oz can

1 cupSalsa; any favorite prepared salsa will do

1/2 cupGreen pepper; rough chopped

1/2 cupCucumber; rough chopped

1/2 cupCroutons

1/4 cupOnion; rough chopped

2 tablespoonsRed wine vinegar

2 tablespoonsOlive oil; or vegetable oil

2 clovesGarlic; rough chop

1 Jalapeno peppers; -fresh- rough chopped- remove seeds and ribs for less heat

1/4 cupMargarita cooler; or juice from 1 to 2 limes

1 1/2 tablespoonGround cumin

1/2 teaspoonSalt

1/2 teaspoonPepper, black; ground

1/2 cupGreen pepper; finely chopped- reserve for serving

1/2 cupCucumber; finely chopped- reserve for serving

1/4 cupOnion; finely chopped- reserve for serving

1/2 cupCroutons; finely chopped- reserve for serving

Gazpacho (cold Vegetable Soup) Preparation

Place all ingredients not reserved for serving into the blender (tomatoes, salsa, rough chopped peppers, cucumber and onion, croutons, vinegar, olive oil, garlic, jalapeno pepper, Margarita cooler or lime juice, cumin, salt and pepper). Cover and blend on medium until smooth. Cover and refrigerate for at least 1 hour (longer is better). Serve with remaining ingredients as accompaniments.

- If your blender is not large enough to do in one batch, roughly split the ingredients into 2 batches to blend. Then stir together into one batch.