Gazpacho is a perfect cold soup on a hot summer day. I make this over and over throughout the summer. It is light and refreshing! I often serve with salad and rustic bread from our grocery store bakery. It makes enough to enjoy for lunch the next day- and it tastes even better when made a day ahead! Other toppings that I usually include are chopped avocado and chopped cilantro. I hope you enjoy!
Ingredients
- 2 large ripe tomatoes chopped
- 2-3 medium cucumbers
- 2 yellow onions chopped
- 2 garlic cloves minced
- 1/2 cup fresh cilantro
- 1 (46 oz.) can tomato juice refrigerated
- 1/4 cup lime juice
- 1/4 cup red wine vinegar
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp hot sauce (optional)
- sour cream (optional)
- ground red pepper
Instructions
- Process first 6 ingredients in a food processor until smooth, stopping to scrape down sides
- Stir together vegetable puree, tomato juice, and next 6 ingredients
- Cover and chill for at least 4 hours
- Top gazpacho with sour cream (optional) and sprinkle with red pepper
Enjoy!
Cheers,
Lydia xo
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