Cold Gazpacho Soup
If you enjoy cold, thick summer soups it's time to start making homemade gazpacho.  Gazpacho is a spanish soup filled with fresh tomatoes, cucumber, peppers, and some spices.  I like to make my Cold Gazpacho Soup with V-8 juice added.  You can serve this soup in a bowl topped with some peppers and cucumbers and a little sour cream or creme fraiche.  You can also serve it as a drink in a tall glass.  This is a no-cooking recipe and takes only minutes to whip up.
Servings: 4 yield(s)
Ingredients
  • 2 fresh Jersey tomatoes (ripe)
  • 1 cucumber (seeds removed)
  • 1/2 yellow bell pepper
  • 1/2 Vidalia onion
  • 2 cans V-8 vegetable juice
  • 2 slices white bread (crust removed)
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp garlic in oil
  • 1 tsp basil
  • 1/2 tsp dried cumin
  • 1 tsp salt
  • 1/2 tsp pepper
Instructions
  1. Chop up two ripe, large Jersey Roma tomatoes, trimming the white core out. Peel the cucumber, cut in half and using a spoon scoop out the seeds. Chop up yellow bell pepper and onion.
  2. Place tomatoes, cucumber, bell pepper, onion and garlic into blender. Add red vinegar, olive oil and 2 cans of V-8 vegetable juice. Blend on puree until smooth. Trim edge off of bread and soak briefly in water, squeeze out water and place into blender.
  3. Add cumin, basil and salt and pepper to blender. Hit blend button and blend until smooth and creamy looking. Chill in refrigerator for 4-5 hours before serving cold in a bowl or glass. Garnish with chopped vegetables and some sour cream or creme fraiche.