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Tangy Gazpacho Soup Recipe

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Updated May 30, 2012

Tangy Gazpacho Soup Recipe
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This is one of my all-time favorite recipes. This gazpacho soup recipe produces a cold, raw, tomato-based soup that is zingy and full of flavor. It is refreshing and perfect on a warm summer day. This highly flavorful, Mediterranean-style soup lends itself nicely to summer gatherings or sitting on the patio with friends.

While gazpacho is traditionally called a soup, it is actually more of a liquid salad that originated from Spain. In fact a 1963 American cookbook identified it as a soup-salad. The Spanish region where it originated is called Andalusia and it is known for cuisine that is a mixture of Spanish, Jewish, and Arabic flavors. Gazpacho became popular all over the world and comes in many variations depending on what country it is made. Some recipes mix in ingredients such as stale bread, nuts, watermelon and even grapes.

This recipe is for basic American gazpacho but leans towards the Mexican version if you choose to use the optional ingredients.

This soup serves 5 and has about 50 calories, minimal fat, 10 g carb, 480 g sodium, and 2.5 g fiber.

Ingredients:

  • 3 cups tomato or vegetable juice such as V8
  • 1 cup chopped plum tomatoes
  • 1/2 cup chopped unpeeled English cucumber
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped bell pepper (any color)
  • 1-2 seeded, finely chopped fresh Serrano or jalapeno peppers (optional for more heat)
  • 1 very finely minced garlic clove
  • 2 tbsp chopped cilantro or coriander
  • 5 sprigs cilantro (optional for garnish)
  • 1 sliced avocado (optional for garnish)
  • Lime wedges (optional for garnish)
  • 3 tbsp white wine vinegar
  • 1/2 tsp Worcestershire sauce
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Optional: Add ½ cup of small cooked shrimp.

Preparation:

If you choose to add the Serrano or jalapeno peppers, make sure to remove the seeds. Remove the visible white inner pith if you don't want a whole lot of heat.

Mix all ingredients together except for the garnishes (cilantro sprigs, avocado, and lime wedges). Use a large glass bowl or pitcher. Refrigerate until chilled. The flavors will develop more the longer it sits. Chilling overnight will allow the flavors to develop fully. Serve cold in soup bowls. Garnish each bowl with a sprig of cilantro and a couple slices of avocado on top. Offer lime wedges for squeezing the juice over the soup.

More Gazpacho Soup Recipes

Gourmet Grapefruit Gazpacho Recipe
Fresh Tomato Gazpacho Recipe

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