Gazpacho is a classic Spanish dish that has been enjoyed for generations. This refreshing summer soup is packed with nutrients and bursting with flavor. It’s easy to make, requires minimal ingredients, and can be served as a luxurious starter or a light lunch. Whether you’re looking for something to cool off on a hot day or something unique for a special occasion, this gazpacho recipe is sure to please.
The origin of gazpacho remains a mystery. However, it is known that the dish originated somewhere in Southern Europe. This classic Spanish dish is believed to have been around since Roman times but has changed over the centuries. The modern version of this soup is served cold and traditionally made with fresh vegetables and bread.
This recipe makes a truly delicious gazpacho with just the right flavors. It’s light yet filling, and the flavor of each ingredient is allowed to shine. The subtle sweetness of the vegetables combined with the slight saltiness from the bread creates a perfectly balanced flavor.
Making gazpacho at home can be pretty simple. All you need is a blender, some fresh ingredients, and about 30 minutes or so. This recipe calls for minimal ingredients and effort, so it’s great for busy weeknights or when you just don’t have the energy for something more involved. If you’re looking for something delicious and easy to make, look no further than this tasty gazpacho recipe.
- 1 16- ounce can vegetable juice cocktail
- or tomato juice
- ¼ cup chopped cucumber
- ¼ cup chopped green pepper
- 1 tablespoon sliced green onion
- 1 teaspoon lemon juice
- Dash pepper
- Dash bottled hot pepper sauce
- In a small airtight container combine vegetable juice cocktail, cucumber, green pepper, green onion, lemon juice, pepper, and bottled hot pepper sauce. Chill overnight.
- Carry cold in a prechilled insulated vacuum bottle. Or, boil soup, covered, for 3 minutes before packing in a preheated insulated vacuum bottle.
- To pre-chill (or preheat) the vacuum bottle, fill the bottle with cold (or hot) water. Cover with the lid; let stand for 5 minutes. Pour out the water and immediately fill with the cold (or hot) soup.