Gazpacho (cold Vegetable Soup)

Category: Soups, Stews and Chili

Cuisine: Mexican

☆☆☆☆☆

3 reviews 
Ready in 45 minutes
by TimGa

Ingredients

1 quart whole tomatoes 28 oz can

1 cup Salsa any favorite prepared salsa will do

1/2 cup Green pepper rough chopped

1/2 cup Cucumber rough chopped

1/2 cup Croutons

1/4 cup Onion rough chopped

2 tablespoons Red wine vinegar

2 tablespoons Olive oil or vegetable oil

2 cloves Garlic rough chop

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

1/4 cup Margarita cooler or juice from 1 to 2 limes

1 1/2 tablespoon Ground cumin

1/2 teaspoon Salt

1/2 teaspoon Pepper, black ground

1/2 cup Green pepper finely chopped- reserve for serving

1/2 cup Cucumber finely chopped- reserve for serving

1/4 cup Onion finely chopped- reserve for serving

1/2 cup Croutons finely chopped- reserve for serving


Directions

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.

Reviews

☆☆☆☆

kevinsalmon
☆☆☆☆☆

yummy! Relatively easy to make. Left out the croutons and substituted spicy V8 for salsa.

lexanneholshouser
☆☆☆☆

[I posted this recipe.]

TimGa

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)