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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
 

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