No cooking, only chopping and dicing!

1/4 Cup olive oil
1/2 Tablespoon kosher salt
1 Teaspoon ground black pepper
1/4 Cup red wine vinegar
1 cucumber, halved and seeded, but not peeled
1 green bell pepper, cored and seeded
2-3 mini peppers, cored
and seeded, enough to equal 1/2 cup when diced
4 plum tomatoes
1 small red onion, peeled
small bunch fresh basil
fresh parsley
fresh chives
3 garlic cloves, minced
23 ounce tomato juice (3 cups)
1/2 to 1 Cup cold water (optional)
1/2 T Sugar


Finely dice cucumber, peppers and onions, placing in large bowl, soup terrine or even a punch bowl!
Finely dice tomatoes, removing pulp and seeds. Add to vegetable mix.
Add minced herbs and garlic to vegetables.
Pour tomato juice over vegetables and herbs, add vinegar, sugar, salt and pepper, gently stir.

Place in refrigerator to fully chill.

Taste before serving, adjusting seasoning and adding cold water to thin the soup, if desired.

Serve with olive oil drizzled over soup. Crusty bread or croutons are a great side with this dish. For a more hearty meal, serve with cold ham, chicken or shrimp and diced cheese along side of the soup and croutons.

Gazpacho Shopping List (PDF)

Comments are closed.