If you can cut up vegetables and press buttons, this is the soup for you.
I was skeptical at first, as someone who doesn’t like tomato juice or marinara sauce, but gazpacho won me over a couple years ago when my best friend’s mom made it for Shabbat dinner.
This gazpacho recipe is tangy, zesty, crisp, and finishes off smooth. Enjoy it chilled or, if you’re like my dad, heat it up for about 20 seconds in the microwave and enjoy it slightly warmer.
Skill Level: Crazy Simple
The original recipe can be found here.
1 orange pepper
1 green pepper
1 red onion
1/2 cup of fresh parsley
4 cups of tomato juice
4 tablespoons of red wine vinegar
2 tablespoons of Worcestershire sauce
2 tablespoons of olive oil
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
- If you’re like me and not in love with onion, you can definitely cut down the portion. I chopped up a quarter of a red onion and the soup was still plenty zesty.
- Also, feel free to eyeball the parsley. If you like parsley, add lots!
- If you’re cautious about your sodium intake, choose your tomato juice accordingly. It also might not be necessary to add the 2 teaspoons of salt later on.
Instructions: Use a blender or food processor to combine the peppers, cucumbers, onion, and parsley. When all the vegetables are chopped up, add the tomato juice, vinegar, Worcestershire sauce, olive oil, and salt and pepper. Pulse a few more times to make sure all the ingredients are combined. If you like your gazpacho with a little bit of chunk, don’t pulse too much, but if you like a very smooth gazpacho, keep pulsing until it’s soupy. Refrigerate for at least a half hour before serving the gazpacho chilled.