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refreshing cold soup recipe

Gazpacho

This vibrant, no-cook gazpacho celebrates summer's bounty with ripe tomatoes, crisp vegetables, and a tangy dressing. Perfect for hot days, this refreshing chilled soup develops complex flavors as it rests, creating a rejuvenating dish that requires no heat to prepare.
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Prep Time 25 minutes
Total Time 4 hours 5 minutes
Servings: 6 people
Course: Soup
Cuisine: Spanish
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil good quality extra virgin
  • 1 1/2 cups V8 vegetable juice
  • 2 cucumbers peeled and seeded
  • 3 stalks celery
  • 2 shallots
  • 1 yellow bell pepper cored and seeded
  • 1/4 teaspoon cayenne pepper
  • 6 large ripe tomatoes coarsely chopped
  • 2 red onions
  • 1 red bell pepper cored and seeded
  • 1/2 cup fresh dill chopped
  • Salt and freshly ground black pepper to taste

Equipment

  • Blender or food processor
  • Mixing bowls
  • Sharp knife

Method
 

  1. Wash and coarsely chop the tomatoes, reserving all the juice.
  2. Core, seed, and roughly chop both the red and yellow bell peppers.
  3. Peel, seed, and chop the cucumbers.
  4. Dice the celery stalks.
  5. Chop the red onions and shallots.
  6. In a small bowl, whisk together the red wine vinegar, olive oil, and V8 vegetable juice along with the reserved tomato juice.
  7. Working in small batches, puree the prepared vegetables in a blender or food processor. Don't over-process - maintain some texture for a chunky consistency.
  8. Add the tomato juice mixture as needed during blending to achieve desired consistency.
  9. Once all vegetables are processed, combine in a large bowl and stir in the cayenne pepper, chopped fresh dill, salt, and freshly ground black pepper.
  10. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop.
  11. Taste and adjust seasonings before serving chilled.

Notes

For the best flavor, use the ripest tomatoes you can find - farmers market or garden-fresh vegetables will give the most vibrant taste. The gazpacho will keep in the refrigerator for up to 3 days and often tastes even better on the second day as flavors continue to meld.
For variations, try adding half an avocado for creaminess, swapping dill for basil or cilantro, or using sherry vinegar instead of red wine vinegar for more authentic Spanish flavor. Serve with crusty sourdough bread or top with grilled shrimp for a more substantial meal.