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Cool and Crisp Gazpacho Soup

Just returned from the wet market (farmer's market) in Aberdeen, Hong Kong and todays choices for fresh vegetables were overwhelming.  Beautiful ripe sweet tomatoes, colorful crisp peppers (capsicum), firm cucumbers, and many fresh green herbs for the summer selection.  Cool and Crisp Gazpacho soup is a great way to cool down on these hot summer days and lovely way to use these fresh and bright ingredients.  


Gazpacho soup is a cold tomato based Spanish soup originally made with raw vegetables, fresh herbs, garlic, day old bread, vinegar and olive olive oil.  It originated in the Spanish region of Andalusia.  In order for my teenage sons to like this dish, I made some alterations to tradition. I removed the bread from the soup and instead put in fresh lemon juice and finely minced red hot peppers to keep the flavors dancing on your tongue. The cool refreshing vegetables of the soup combined with heat of the pepper and tang from the vinegar and lemon is a delightful way to the edge off the heat of the summer. 


Gazpacho Soup

  • 4 plum tomatoes or any sweet vine ripe tomatoes
  • 3 cups V8 juice or tomato juice
  • 1 1/2 cups chopped cucumbers (un-peeled and seeds removed)
  • 1/2 chopped yellow pepper
  • 1/2 chopped green or red pepper
  • 1/2 cup chopped onion
  • 2 chopped garlic cloves
  • 2 tablespoon chopped fresh parsley
  • 1 chopped red hot chili pepper (optional) or dashes of hot sauce
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of one fresh lemon
  • salt and pepper to taste (Mrs. Dash)
  • 1 tsp sugar or low glycemic sugar subsitute
  • 1 tsp worchester sauce (Hold for gluten free or a dash of tamari)
Step 2: Cut tomatoes in a cross cut on both top and bottom (This will make it easier to peel)
Step 2: Boil water in pan and add tomatoes for about 10-15 seconds to blanch
Step 3: Remove tomatoes and place in a water bath to cool down
Step 4: Remove tomatoes from water bath and peel and seed.
Step 5: Chop half of the cucumbers and tomatoes finely. Place other have of cucumbers, tomatoes and onion and coarsely chop in food processor.
Step 6: Chop up finely the remaining items (garlic, peppers, hot peppers, other half of cucumbers and other half of tomatoes)
Step 7: In a large bowl combine the chopped items in the food processor, hand chopped vegetables (1/2 cucumbers, garlic, 1/2 tomatoes, peppers, hot peppers) also add in V-8 juice, olive oil, wine vinegar, lemon juice, salt and pepper, sugar, worchester sauce, parsley and stir.
Step 8: Store in a sealed container in fridge for at least 2-4 hours and best overnight for flavors to mingle.
Step 9: Serve Gazpacho soup cold with parsley garnish and crusty bread on the side.


LESS THAN 30 MINUTE DINNERS

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Cool and Crisp Gazpacho Soup

By HWC Magazine  , , , , , , , ,   

July 29, 2011

  • Cook: 30 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

tomatoes -

tomato juice (V8) -

cucumber -

yellow bell pepper -

red bell pepper -

green bell peppers -

onion -

garlic -

parsley -

chili peppers -

olive oil -

red wine vinegar -

lemon juice -

salt and pepper -

sugar or sugar alternative -

worcestershire sauce -

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