As soon as the weather starts to warm up, I know its time for me to bust out my favorite refreshing Gazpacho recipe. This traditional Spanish tomato-based cold soup, is light and delicious. It’s perfect for those hot summer days when you don’t want to eat a heavy meal. It is gluten-free and naturally vegan, so you can enjoy as much as you want without the guilt. This recipe will definitely be the star of your summer picnic!
My recipe is very simple, and perfect to prepare in the morning for a ready made meal. I have tried a few Gazpacho recipes that include oil and vinegar. However, this recipe is as basic as it can get. No oils, vinegars or unnecessary sauces added to this one! I start by chopping one green bell pepper, half of a red onion, one cucumber and two tomatoes into small bite size pieces. Some people prefer a smoother consistency to their Gazpacho, but I love to have the chunks of fresh veggies to munch on. I then place the chopped vegetables in a large bowl with one 64oz. bottle of V8 juice. I prefer V8 juice because you get a little extra dose of veggies, and not merely tomato juice. Stir in two tablespoons of lemon juice, 1 tablespoon of minced garlic, and two teaspoons of black pepper. I like to keep the seasonings light and minimal, I don’t think the soup needs too much added to it. Once you have finished adding all the ingredients, simply stir and place in your refrigerator to cool. The colder the soup, the better. When you are ready to serve the soup, you can garnish it with your favorite croutons for an extra crunch and pop of flavor.
Here are a few more optional toppings:
Crunchy Roasted Chickpeas (recipe here)
Hard Boiled Eggs
- 1 64oz. bottle of V8 juice
- 1 green bell pepper
- 1/2 red onion
- 1 medium cucumber
- 2 tomatoes
- 2 Tbsp lemon juice
- 1 Tbsp minced garlic
- 2 tsp black pepper
- Croutons (optional topping)
- Chop the green bell pepper, red onion, cucumber and tomatoes into small bite size pieces.
- Pour the V8 juice into a large bowl, along with the chopped vegetables.
- Stir in the lemon juice, minced garlic, and black pepper.
- Place the soup in a refrigerator until cold, at least 2 hours.
- Serve with croutons on top, if desired.