11 Jul

This summer vegetable soup is delicious, refreshing, and obnoxiously good for you.


Prep: 15 minutes

  • 2 large tomatoes, cored and peeled OR 2 big handfuls of grape or cherry tomatoes
  • 1 green pepper, cored and seeded
  • 1 medium, mild onion (Red and vidalia both work)
  • 1 clove of garlic
  • 1 cucumber, peeled and seeded (if you’ve never seeded a cucumber: Now you know how)
  • cooked corn
  • BASICALLY, you can use whatever vegetables you like- it will come out differently each time.  This is what I use, plus some chopped coriander if I can get it
  • 1 64 oz. bottle of tomato juice
  • 1/3 c. red (or white) wine vinegar
  • 1/4 c. olive oil
  • Optional seasonings: Salt, pepper, tobasco or hot pepper, lime juice
  1. Dice all your veggies.
  2. Put them in a large bowl and add your tomato juice, vinegar, and olive oil.
  3. Season to taste: a little lime juice makes the soup taste even fresher
  4. If you like your gazpacho smooth and not full of big crunchy vegetables (I like the crunchy kind, personally) you can throw this whole shindig in a food processor for a few minutes.
  5. Chill it first, or if you can’t wait, just EAT!
  6. Store it in the fridge for up to, like, 2 weeks?  You’ll definitely finish it before it goes bad.  The vinegar not only adds flavor, but it keeps this stuff fresh for a really long time.  Gazpacho is traditionally served chilled in cold bowls.

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