Easy tomato gazpacho

Easy tomato gazpacho soup is a summer must! This cold summer soup recipe is loaded with fresh veggies and lots of topping and serving ideas! # Appetizers #SoupAppetizers #appetizer

My mom introduced me to their delicious gazpacho years and years ago and I literally cannot go down there now without getting it at least once. I think the record was 4 times in a week. It’s that good.

The texture, the flavor, it’s crave-worthy. And it was one of the first things that came to mind for this month’s Recipe Redux theme: vacation food.

Easy tomato gazpacho , By Cook Health Coverage .

Easy tomato gazpacho soup is a summer must! This cold summer soup recipe is loaded with fresh veggies and lots of topping and serving ideas! # Appetizers #SoupAppetizers #appetizer

Total time: 135 minutes
Servings: 6-8 Servings

Ingredients :

• 2 large tomatoes, peeled
• 1 large cucumber, peeled, halved
• 1 onion, peeled and halved
• 1 bell pepper, seeded and quartered (I use green)
• 24 oz. tomato juice, divided
• 1/4 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• a few dashes of hot sauce
• 1 clove garlic, minced
• 1/4 cup chives, finely chopped

Instructions :

• Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.
• Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
• Cover and chill for 2 or more hours in the refrigerator.
• Dice the remaining veggies and refrigerate separate from the soup.
• Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.
• Leftovers keep in the refrigerator for up to 5 days