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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 Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, Soup
Cuisine:
American
Keyword:
gazpacho, recipe, soup, spicy, video
Servings:
6
Calories:
164
kcal
Author:
Mike Hultquist
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:
164
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
99
mg
|
Potassium:
795
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
3960
IU
|
Vitamin C:
69.1
mg
|
Calcium:
46
mg
|
Iron:
1.6
mg