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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

Produce
 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
Liquid
 2 cups spicy Bloody Mary mix
 1 cup extra virgin olive oil
 1 cup red wine vinegar
 1 tbsp Worcestershire sauce
Seasonings
 ¼ cup granulated sugar
 1 tbsp Kosher salt
 1 tsp ground cumintoasted
 ½ tsp black pepperfresh ground
Garnish
 fresh basil leaveschiffonade
Peel Tomatoes
1

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
2

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
3

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