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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 minutes
Chill time 30 minutes minutes
Servings 4
Calories 215kcal
- 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
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.
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