Fresh Gazpacho

Blue bowls of gazpacho soup garnished with parsley and chives.

Course: Lunch, Soup

Cuisine: Spanish

Keyword: authentic gazpacho, gazpacho

Prep Time: 20

Chill Time: 2

Total Time: 2 20

Servings:

Calories: 379kcal

Author: Laureen King

This Gazpacho recipe is the perfect way to cool yourself down on a hot Summer day. By the end of Summer, I have a garden bursting with tomatoes and this soup is perfect for using them all up.

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Ingredients

4 Fresh Tomatoes vine-ripened, peeled, seeded, and chopped
2 cups Tomato Juice
1/2 Green Bell Pepper seeded and chopped
2 stalks Celery chopped
1/2 Yellow Onion chopped
2 teaspoons fresh Parsley chopped
1 teaspoon fresh Chives chopped
1 clove Garlic crushed and minced
2 tablespoons Olive Oil extra virgin
2 tablespoons White wine vinegar
1/2 teaspoon Worcestershire Sauce
1 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper

Instructions

Peeling the tomatoes

Fill a medium-sized pot halfway with water and bring it to a boil.
Use a paring knife to make a small X-shaped incision on the bottom of each tomato.
Place a tomato into the boiling water for about 30 seconds.
Remove the tomato and transfer it to a bowl of ice water. Allow it to cool for about 10 - 30 seconds.
Take out the tomato from the ice bath and pat it dry.
Peel the skin off the tomato, remove the core and seeds.

Making the soup

Chop the tomatoes and place in a large bowl.
Add the tomato juice, green bell pepper, celery, yellow onion, parsley, chives, garlic, white wine vinegar, olive oil, Worcestershire, salt and pepper and stir to combine.
Transfer 2 cups of the mixture to a blender and puree for 30 seconds on high speed.
Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or overnight.
Serve in chilled cups and top with croutons and fresh herbs.

Notes

Nutrition