TheGardener
Golden Member
It is hot and humid. I didn't feel like cooking. Last night I made a great cool down and nutritious meal. It is also easy to make with a food processor. Ate a few hours back with walnut zucchini bread, which I bought at Wegmans. Makes for a nice light lunch. In case you don't know, you eat this soup cold, as in refrigerated cold.
I know a lot of people like spices in their gazpacho, but not me. The tangiest thing in mine is garlic. But that's me.
What is your gazpacho recipe?
My Gazpacho Recipe (makes 6 to 8 servings)
(Trial and Error. Still refining)
Everything went into the food processor, except the V8, vinegar, olive oil, salt and lime juice.
1/2 to 1 cucumber diced, depending on size
1 sweet bell pepper diced. (used yellow color)
1 cup diced tomatoes or fresh tomatoes from garden. (my garden's san marzano tomatoes are not yet ripe.)
1 or 2 garlic cloves diced
1/2 large vidalia or sweet onion diced
1/2 of a small zucchini diced (not standard I know)
32 to 36 oz of V8 juice
1/4 tsp salt
1 tbsp of cider vinegar (didn't have wine vinegar to try.)
1 tbsp of extra virgin olive oil
1/4 of lime squeezed (juice only)
if available, 1 tsp or so of herbs like cilantro, parsley, basil or thyme. (used basil and lemon thyme from garden.)
Recommend food processor for cutting veggies. Do not over-chop, except garlic. Be especially careful of cucumber, otherwise you'll have redundant soup
Add ingredients to a bowl that can hold 1/2 gallon of soup and stir. Let sit overnight day or at least 3 hours in fridge.
I know a lot of people like spices in their gazpacho, but not me. The tangiest thing in mine is garlic. But that's me.
What is your gazpacho recipe?
My Gazpacho Recipe (makes 6 to 8 servings)
(Trial and Error. Still refining)
Everything went into the food processor, except the V8, vinegar, olive oil, salt and lime juice.
1/2 to 1 cucumber diced, depending on size
1 sweet bell pepper diced. (used yellow color)
1 cup diced tomatoes or fresh tomatoes from garden. (my garden's san marzano tomatoes are not yet ripe.)
1 or 2 garlic cloves diced
1/2 large vidalia or sweet onion diced
1/2 of a small zucchini diced (not standard I know)
32 to 36 oz of V8 juice
1/4 tsp salt
1 tbsp of cider vinegar (didn't have wine vinegar to try.)
1 tbsp of extra virgin olive oil
1/4 of lime squeezed (juice only)
if available, 1 tsp or so of herbs like cilantro, parsley, basil or thyme. (used basil and lemon thyme from garden.)
Recommend food processor for cutting veggies. Do not over-chop, except garlic. Be especially careful of cucumber, otherwise you'll have redundant soup
Add ingredients to a bowl that can hold 1/2 gallon of soup and stir. Let sit overnight day or at least 3 hours in fridge.
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