View Full Version : Gazpacho Soup

Sep 1st, 2004, 09:58 AM
a perfect summer soup, full of natural vitamins

adapted from recipe in 'linda's kitchen' (linda mccartney) cookbook

2 slices any bread
2 tbs olive oil
3 tbs fresh lemon juice
3 cloves garlic, crushed
1 1/2lb fresh tomatoes (skinned & chopped) or 750g can tinned toms
1 red pepper, chopped
6 spring onions (scallions) chopped
1/2 cucumber chopped
3/4pt tomato juice
salt & pepper

soak the bread in the olive oil & lemon juice with the garlic while you prep the veg.
put everything, except seasoning, into a blender and run till smooth.
season to taste.
chill thoroughly.
will keep till the next day too.


Mar 9th, 2006, 08:03 PM
this recipe is adapted from SELF magazine. summer is creeping up on us and this soup has a warm sunny color. i really like the idea of liquifying it and serving it in pitchers at the pool on sunday mornings.

1 small clove garlic, minced
4 tsp red wine vinegar
1 1/2 tsp sherry vinegar
2 tbsp fresh thyme, chopped
2 tbsp fresh tarragon, chopped
Pinch of cayenne pepper
1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
1/2 tsp salt
1/8 tsp black pepper
1 cup cucumber, peeled, seeded and diced
1 cup red bell pepper, cored, seeded and diced
2/3 cup chopped red onion
1/2 tsp celery salt
1/2 tsp vegetarian Worcestershire sauce
3 tbsp fresh lemon juice
1 tbsp coarse salt (optional)
2 tbsp chopped fresh parsley (optional)
Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

Russell Knott, executive chef at Palmilla Restaurant, Ambergris Caye, Belize
Nutritional analysis per serving 59 calories, 0.8 g fat (0.1 g saturated), 12.3 g carbs, 2.6 g protein, 2.7 g fiber

Dec 28th, 2007, 02:08 AM

2T olive oil
2 cloves garlic, sliced
2 ripe tomatoes, seeded and chopped
1 large green bell pepper, chopped
1 medium cucumber, peeled and chopped
16oz carrot juice
3T red wine vinegar
salt & fresh pepper
1/2c garlic flavored croutons

heat olive oil and garlic in a small saucepan over medium heat until garlic just starts to turn golden. set aside 1/2 cup each tomatoes, pepper & cucumber. combine remaining tomatoes, pepper & cucumbers with the garlic mixture in a food processor or blender and puree. stir in carrot juice, vinegar, salt & pepper; divide among 4 chilled bowls and top with reserved vegetables and the croutons.

Jun 14th, 2010, 03:22 PM
I prepared it today, for the first time (actually second, but when I prepared it last summer, it wasn't edible because I put too much lemon juice into it). I just blended
4 tomatoes
1 peeled cucumber
1 banana pepper
1 sweet red pepper
1 onion
500g water
1 tsp salt
1/4 tsp black pepper and
1 tsp lemon juice

and chilled.