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Easy Gazpacho Soup Recipe

This easy homemade gazpacho soup recipe is prepared with fresh tomatoes and peppers harvested straight from the garden. Serve it for brunch or a fresh starter to any meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: gazpacho, recipe, soup, spicy, video
Servings: 6
Calories: 164kcal

Ingredients

  • 2 pounds tomatoes peeled and chopped
  • 1 pound mixed chili peppers stemmed, seeded and chopped – I used a HUGE mix of peppers of all heat ranges
  • 1 sweet onion chopped
  • 1 medium-sized carrot peeled and chopped
  • 2 tablespoons chopped fresh parsley basil is good, too!
  • 2 garlic cloves minced
  • 1 cup tomato juice
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • Juice from ½ lemon
  • 1 tablespoon sriracha
  • 1 teaspoon Worcestershire
  • Salt and pepper to taste
  • Chopped tomatoes olive oil, parsley or basil and croutons for serving

Instructions

  • To a food processor, add tomatoes, peppers, carrot, parsley and garlic. Process until smooth.
  • Strain or run through a food mill to smooth it out, though you can keep some of the pulp if you’d like more texture.
  • Add to a mixing bowl and add remaining ingredients.
  • Stir vigorously to combine, or you can reprocess with a food processor.
  • Chill overnight to allow flavors to mingle, or until ready to serve.
  • Serve in bowls and top with extra chopped tomatoes, olive oil, parsley and croutons.

Video

Notes

Heat Factor: Variable, depending on your choice of chili peppers. My version is quite hot! I love it.

Nutrition

Calories: 164kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 795mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3960IU | Vitamin C: 69.1mg | Calcium: 46mg | Iron: 1.6mg