Gazpacho Rosa

Gazpacho Rosa


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A hearty robust cold soup for a hot day. This takes a bit of time but it's so special.

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Brooklyn, NY

Time needed

40 min preparation

Serving Size / Yield

6 servings


  • 2 plum tomatoes
  • 1 lg. cucumber, peeled and halved
  • 1 red onion, peeled and halved
  • 1 lg. red pepper, diced
  • 1 4-oz. jar diced pimento peppers, drained
  • 12-fluid oz. tomato juice
  • 1 C. hearty red wine or Black Grape Beverage
  • 1/3 C. olive oil
  • 1/3 C.balsamic red wine vinegar
  • 1/4 tsp. hot pepper sauce
  • 1 1/2 tsp. salt
  • Dash ground black pepper
  • 2 cloves garlic, minced
  • chopped fresh cilantro and dill

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In a blender, combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/2 diced red pepper , the pimento and 1/2 C. tomato juice. Blend at high speed, covered, for 30 seconds to puree the vegetables. In a large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 C. olive oil, vinegar, red pepper sauce, red wine, salt, minced garlic and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). Chop (separately) the remaining tomato, cucumber, red onion and red pepper. Place these chopped vegetables in separate chilled bowls to serve as accompaniments. Pour soup in bowls. Just before serving time, sprinkle with chopped fresh cilantro and dill for garnish.


Yield: 6 Servings (adjust ingredients for fewer servings)

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