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Summer Gazpacho Soup

Yields1 ServingPrep Time30 minsTotal Time30 mins

Gazpacho is a chilled vegetable soup that’s a refreshingly cool treat during the heat of summertime. It’s also a perfect match for the bounty all of the beautiful available produce from our local farmer’s market. Our gazpacho has a somewhat unique element of using Spicy Bloody Mary Mix, to liven it up a bit, and there’s no actual cooking involved, so you don’t even have to heat up your kitchen ;-). So grab a sharp knife, a cutting board and an array of your seasonal fresh off-the-vine produce and lets toss together a simple cool dish that is certain to warm your heart.

gazpacho chilled soup

 3 lbs vine-ripened tomatoespeeled and diced
 2 cups cucumberpeeled, seeded, chopped
 1 cup red bell pepperchopped
 1 cup red onion chopped
 ½ cup fresh basil leaveschiffonade
 2 jalapenos (small)seeded, minced
 2 garlic cloves (medium)minced
 2 limes juiced
 2 cups spicy Bloody Mary mix
 1 cup extra virgin olive oil
 1 cup red wine vinegar
 1 tbsp Worcestershire sauce
 ¼ cup granulated sugar
 1 tbsp Kosher salt
 1 tsp ground cumintoasted
 ½ tsp black pepperfresh ground
 fresh basil leaveschiffonade
Peel Tomatoes

To peel tomatoes, using a paring knife, make an X on the bottom of the tomatoes.
Drop the tomatoes into a pot of boiling water for about 30 seconds.
Remove and transfer to an ice bath until they are cool to touch.
Remove, pat dry and peel.

Combine and Chill

Place the liquid ingredients into a large mixing bowl. Add seasonings and stir to combine.
Prep produce and add to Bloody Mary mixture. Toss gently to combine.
Cover and chill for 2 hours or overnight.


Serve chilled, garnish with basil.
Additional serving suggestion: serve with pan seared cod topped with an olive tapenade, sided with grilled garlic bread.