Name: Gazpacho Soup
Ingredients: 1 46 oz can tomato juice; 1 medium onion (, finely chopped); 2 large tomatoes (, peeled, seeded, and chopped); 1 green pepper (, finely chopped); 1 cucumber (, peeled, seeded, and diced); 1 avocado (, diced); 2 scallions (, minced); 1 clove garlic (, crushed); 1/4 cup chopped fresh parsley; 2 TB olive oil; 2 TB lime juice; 2 TB red wine vinegar; 1 1/2 TB lemon juice; 1 tsp dried whole tarragon; 1 tsp dried whole basil; 1 tsp honey; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp cumin; dash of hot sauce

Gazpacho Soup

This recipe is from my friend Beth. It's more like a liquid salad than the traditional Gazpacho that's produced using a blender or food grinder. Perfect for summer. Can be served with a dollop of sour cream.

Print Recipe

Servings: 9 cups

Course: Soup

Cuisine: Vegetarian

Ingredients Method

Ingredients

1 46 oz can tomato juice
1 medium onion , finely chopped
2 large tomatoes , peeled, seeded, and chopped
1 green pepper , finely chopped
1 cucumber , peeled, seeded, and diced
1 avocado , diced
2 scallions , minced
1 clove garlic , crushed
1/4 cup chopped fresh parsley
2 TB olive oil
2 TB lime juice
2 TB red wine vinegar
1 1/2 TB lemon juice
1 tsp dried whole tarragon
1 tsp dried whole basil
1 tsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
dash of hot sauce

Method

Combine all ingredients; stir well.
Chill at least 2 hours before serving.