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Anyone have a good Gazpacho Soup recipe?

My favorite summer soup, but I've never made it myself. Anyone have a good recipe they've tried?

Answer Question
 
babyjakesmama

Asked by babyjakesmama at 8:46 PM on Jul. 29, 2009 in Food & Drink

Level 2 (8 Credits)
Answers (4)
  • Fresh Tomato Gazpacho

    6 large ripe tomatoes (approx. 3 lbs)
    1 1/2 c. Tomato juice
    1 clove garlic
    2 Tbs. Lime juice
    2 Tbs. Olive oil
    1 Tbs. White wine vinegar
    1 tsp. Salt
    1/2 tsp. Oregano
    6 green onions, thinly sliced
    1/4 c. Finely chopped celery
    1/4 c finely chopped, seeded cucumber
    1-2 jalapeno chilies, seeded and minced
    Accompaniments: seeded, chopped red or green bell pepper, diced avocado, Fresh coriander leaves, garlic croutons, thinly sliced radishes, thinly Slivered cabbage, lime wedges, Mexican cream

    Seed and finely chop 1 tomato; reserve.

    Coarsely chop remaining tomatoes. Combine these w/ the tomato juice and Garlic in a blender (you may need to do this in two batches)-process until Smooth. Press through a sieve into large bowl; discard seeds.

    Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir In reserved chopped tomato, green on
    rkoloms

    Answer by rkoloms at 10:09 AM on Jul. 30, 2009

  • Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir In reserved chopped tomato, green onions, celery, cucumber and chilies.

    Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors.

    At serving time: Stir soup well and ladle into chilled bowls. Pass Accompaniments to be added according to individual taste.
    rkoloms

    Answer by rkoloms at 10:09 AM on Jul. 30, 2009

  • Summer Gazpacho Soup

    3 large tomatoes, peeled and finely chopped
    1 large cucumber, peeled and finely chopped
    1 green bell pepper, cored, seeded, and finely chopped
    1/2 medium sweet onion, minced
    3 cups vegetable cocktail juice
    1 (14-1/2 ounce) can vegetable or chicken broth
    1 cup prepared tomato salsa or Fresh Tomato Salsa
    5 tablespoon wine vinegar or juice of 2 limes
    1/4 to 1/2 cup olive oil (added for flavor, but can be omitted)
    2 teaspoons Worcestershire sauce
    1 teaspoon dried dill weed, crushed
    1 teaspoon dried basil, crushed
    1/2 teaspoon salt
    1/4 teaspoon hot pepper sauce
    1 clove garlic, minced

    Garnishes:
    Sour Cream
    Avocado Chunks
    Tortilla Chips


    In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, wine vinegar or lime juice, and olive oil. Add
    marysmama09

    Answer by marysmama09 at 6:08 PM on Jul. 30, 2009

  • Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended.

    Refrigerate at least 4 hours or overnight before serving.

    Serve in chilled soup bowls.

    Makes 8 servings.
    marysmama09

    Answer by marysmama09 at 6:08 PM on Jul. 30, 2009

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