Chilly Gazpacho for a Hot Day

Chilly Gazpacho for a Hot Day

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This Spanish cold sure redefines classic summer foods. Chock full of fresh vegetables and spices, this refreshing soup is sure to give you a kick!

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Chicago, IL

Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • • 3 plum tomatoes
  • • 1 large cucumber, peeled and halved
  • • 1 red onion, peeled and halved
  • • 1 C. red bell pepper,
  • • 1 4-oz. jar diced jalapeno peppers, drained
  • • 2 12-fluid oz. cans tomato juice
  • • 1/3 C. olive oil
  • • 1/3 C. red wine vinegar
  • • 1/4 tsp. hot pepper sauce
  • • 1 1/2 tsp. salt
  • • 1/8 tsp. ground black pepper
  • • 2 cloves garlic, minced

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Directions

Chop the tomatoes, cucumber, red onion, and bell peppers into 1-inch cubes. Blend veggies with tomato juice in a blender or food processer until chunky. Pour the mixture into a large bowl and add garlic, red wine vinegar, hot pepper sauce, salt, pepper and olive oil and mix well. Chill in refrigerator for at least two hours, and serve.


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