Gazpacho Soup
An easy to make cold soup that also may be served hot!
Prep Time 20 minutes mins
Total Time 50 minutes mins
Course Hors d'oeuvres/Appetizers, Lunch, Main Dish
Cuisine Spanish
- 2 lbs Ripe red tomatoes Cored and roughly cut into chunks
- 1 med Cubanelle pepper or another long light green pepper Cored, seeded and roughly cut into chunks
- 1 med Cucumber Peeled and roughly cut into chunks
- 1 small Onion (white or red) Peeled and roughly cut into chunks
- 1 clove Garlic
- 2 tsp Sherry vinegar More to taste
- to taste Salt
- 1/2 cup Extra-virgin olive oil More to taste, plus more for drizzling
- 6 or more drops Tabasco sauce To taste
- 1 tsp Worcestershire sauce Omit for vegan or vegetarian option
Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth (~2min).
With blender running, add vinegar, salt, tabasco, and Worcestershire sauce. Slowly drizzle in the olive oil. The mixture will turn dark pink or bright orange as it becomes smooth.
Strain the mixture through a strainer pushing the liquid through with a spatula or back of a ladle. Discard the solids.
Transfer to a large glass pitcher and chill until very cold. At least six hours or overnight.
Before serving, add additional seasoning if desired. If soup is very thick, add a little bit of ice water.
Melissa's Modifications:
Very low-cal and filled with vitamins and antioxidants, this is a summer favorite. I often like to keep my gazpacho chunky, omitting putting it through the blender. If you prefer this texture, chop all the vegetable in small pieces.
Nutritional Value: 1 serving (8oz) 61 Calories; 3.4g Fat; 0 Cholesterol; 209.3mg Sodium; 7.1g Carbs - 1.4g Fiber, 5.9g Sugar; 1.5g Protein.