Description
Quick and easy gazpacho is like a fresh tomato salad in liquid form. Loaded with flavor and filled to the brim with vegetables, this cold soup is like a spoonful of the summer harvest.
Ingredients
Scale
- 32 ounces Spicy V8 Vegetable Juice
- 3 Roma tomatoes, cut into small dice, (about 1–1/2 cups)
- 1 red onion, cut into small dice (about 2/3 cup)
- 1 English cucumber, cut into small dice (about 1 cup)
- 1 stalk celery, cut into small dice, (about 1/2 cup)
- 1 carrot, cut into small dice, (about 1/2 cup)
- 1 green bell pepper, cut into small dice, (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 jalapeño, seeded and minced, (about 2 teaspoons)
- 2 tablespoon minced fresh parsley
- 1 tablespoon minced fresh mint
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 lime juiced, (about 2 tablespoons)
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- Pinch of cayenne pepper, as needed
Instructions
- In a large bowl add vegetable juice, diced onion, tomatoes, cucumber, celery, carrot, green pepper, garlic, and jalapeño. Stir to combine.
- Add olive oil, vinegar, Worcestershire sauce, lime juice to the soup mixture. Mix in the minced herb and stir to combine.
- Stir in half of the salt and pepper and chill for 15 minutes.
- After chilling the gazpacho taste and add salt, pepper, and cayenne pepper as needed.
- Garnish with parsley. Croutons and avocado slices are also wonderful in the soup. Serve cold or at room temperature.
