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Gazpacho Soup

Gazpacho Soup

1 large cucumber, peeled, seeded and finely diced (1/4-inch cubes)
1/2 green pepper, finely diced
1 piece pimento
1/2 large onion, finely diced
3 tablespoons parsley, finely chopped
2 tablespoons fresh basil, finely chopped
1 large clove garlic, minced
1 cup Italian Viniagrette Dressing,
6 large tomatoes peeled and seeded, or a 14-ounce can of tomatoes
1 cup tomato juice
Salt and freshly ground pepper to taste
Sour cream, watercress, croutons and cucumber to garnish

- Combine diced cucumbers, green pepper, pimento, and onion in large bowl with parsley, basil, and garlic.
- Mix in Italian viniagrette dressing.
- If using canned tomatoes, strain the liquid from tomatoes and add to the soup.
- Coursely chop tomatoes and add to soup along with tomato juice.
- Season with salt and pepper to taste.
- Chill until ready to serve.
- To Serve:
- Ladle soup into 6 chilled soup bowls or stemmed glasses.
- Garnish each bowl with crouton, a dollop of sour cream, fresh watercress, and a spear of cucmber.


Gazpacho Soup
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon