Olé gazpacho

Tomatoes rule in the summer. They’re versatile, juicy, refreshing, and really dress up a meal. I’d like to share a cold tomato soup given to me by a friend of a friend to which I’ve made a couple modifications.

½ cup diced celery
½ cup diced bell pepper
½ cup diced sweet onion
½ cup thinly sliced cucumbers
1 cup diced tomatoes
11 oz tomato juice
1-1/2 cups V8 spicy cocktail juice
1 tblsp wine vinegar
1 tblsp Italian dressing
2 cloves minced garlic
¼ tsp salt
3/8 tsp pepper
dash of Worcestershire sauce

If using fresh diced tomatoes, blanch 3 small tomatoes and remove skin. For a less spicy version, use regular for Spicy V8. Combine all ingredients in a large bowl. Cover and refrigerate at least 4 hours. Stir gently. Serve in chilled bowls or mugs. Serves 6-8.

The modifications I made to this hand-me-down recipe: tomato juice instead of undiluted condensed tomato soup; I also felt the soup needed more bite, so I nixed the dash of hot sauce in favor of a can of Spicy V8.

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About Alayne

A Texas resident and publisher whose hobby is cooking and writing about cooking.
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