Description
Aunt Kathy’s Gazpacho is a restorative, chilled vegetable soup that perfectly captures the essence of summer. Crafted from vine-ripened tomatoes, crisp cucumber, and zesty aromatics, this rustic dish is light, refreshing, and incredibly easy to prepare. Naturally vegan and gluten-free, it relies on the quality of fresh produce to deliver a professional, sophisticated flavor profile. Best served after chilling to allow the vibrant garden ingredients to meld into a harmonious and healthy meal, it is the ultimate relief for a hot summer’s day.
Ingredients
2 Large Fresh Tomatoes, peeled
1 Large Cucumber, peeled and halved
1 Onion, peeled and halved
1 Green Bell Pepper, seeded and quartered
24 oz. Good Tomato Juice, divided
1/4 Cup Extra Virgin Olive Oil
1/3 Cup Apple Cider Vinegar
1 Clove Garlic, minced
Salt and pepper to taste
Chopped chives or fresh parsley for garnish
Instructions
Blend one tomato, half of the cucumber, half of the onion, a quarter of the bell pepper, and half a cup of tomato juice until smooth.
Transfer the blended base into a large mixing bowl.
Finely dice the remaining tomato, cucumber, onion, and bell pepper.
Fold the hand-diced vegetables into the blended base.
Stir in the remaining tomato juice, olive oil, apple cider vinegar, and minced garlic.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 2 hours before serving.
Garnish with chopped chives or parsley before serving.
Notes
Substitute the red wine vinegar from the original inspiration with apple cider vinegar to ensure an alcohol-free recipe. The flavors intensify over time, making this an excellent make-ahead dish. Serve cold in chilled bowls for the best experience.
- Prep Time: 20
- Category: Appetizers
- Method: Blending
- Cuisine: Mediterranean