Description
A refreshing and flavorful traditional gazpacho recipe perfect for warm weather. This cold soup is packed with fresh vegetables and herbs, blended to perfection for a deliciously chilled dish.
Ingredients
Units
Scale
Vegetable Mixture:
- 3 stalks celery, diced
- 1 seedless hot-house cucumber with skin on, diced*
- 1 zucchini, diced
- 3/4 medium red onion, diced
Seasonings and Liquids:
- 4 cups tomato juice (such as V-8)
- 2 cloves garlic, pressed or minced
- 1/4 cup extra virgin olive oil (or grapeseed oil)
- 1/4 cup red wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Cholula hot sauce (or other hot sauce to taste, optional)
- 1 tablespoon celery salt
- 1 tablespoon garlic salt
Additional Ingredients:
- 6 cocktail or campari tomatoes, diced
- Kosher salt and freshly ground black pepper
- 1/4 cup sour cream
- Fresh chives, for garnish
Instructions
- Blend Vegetable Mixture: In a food processor or blender, combine half of the celery, cucumber, zucchini, red onion, and 2 cups of tomato juice with garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt. Blend until smooth. Add remaining tomato juice and pulse to combine.
- Finalize Soup: Add remaining celery, cucumber, zucchini, and diced tomatoes. Pulse briefly. Season with salt, pepper, and adjust hot sauce to taste.
- Chill: Refrigerate the gazpacho for at least 1 hour before serving.
- Serve: Garnish with a drizzle of thinned sour cream and chopped chives.
Notes
- *For best results, use seedless cucumbers like Armenian or hot-house varieties. If using regular cucumbers, deseed before chopping.
- Storage: Gazpacho can be refrigerated for up to 3 days or frozen for 2 to 3 months. Puree before freezing for best texture.
Nutrition
- Serving Size: 1 serving
