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bowl of Gazpacho Soup topped with chopped vegetables
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Gazpacho Soup

This easy Gazpacho is served cold making it a great summer soup that is perfect for lunch or a party appetizer.
Course Main
Cuisine Spanish
Keyword cold soup, soup, soup appetizer, summer party appetizer, summer vegetables
Prep Time 20 minutes
Chill time 30 minutes
Servings 4
Calories 215kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 1 cup Red Onion diced
  • 1 Cucumber large, peeled, seeded, and diced
  • 6 Vine-ripened Tomatoes peeled and seeded
  • 1 Red Bell Pepper seeded and diced
  • 2 cloves Garlic minced
  • 2 cups Tomato Juice
  • 5 drops Hot Sauce such as Tabasco
  • 3 teaspoons Balsamic Vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

  • Put ¼ of the cucumbers, red onions, and red peppers to the side to add to the mixture one it has been pureed.
  • Add everything else to a blender. Puree until smooth.
  • Add salt and pepper to taste.
  • Chill in the refrigerator for 30 minutes.
  • Serve cold with the diced veggies as garnish.

Nutrition

Calories: 215kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 962mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3070IU | Vitamin C: 91.7mg | Calcium: 56mg | Iron: 1.6mg