Traditional Gazpacho Recipe
User Reviews
5
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Prep Time
1 hr 10 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
139 kcal
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Course
Main Course, Appetizer
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Cuisine
Spanish
Traditional Gazpacho Recipe
Description
This gazpacho recipe combines celery, cucumber, zucchini, red onion, and tomatoes with tomato juice in a blender or food processor, blending half the vegetables with seasonings such as garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt for a smooth base. The remaining diced vegetables and tomatoes are gently pulsed just to incorporate, retaining some texture. The soup is seasoned with kosher salt, black pepper, and adjusted to taste for spiciness before chilling.
The soup is served cold, perfect for warm weather, drizzled with diluted sour cream to soften acidity and topped with fresh chives for herbal brightness. The combination of raw vegetables and tomato juice creates a fresh, slightly chunky but mostly smooth soup with bright acidity, balanced richness from the oil, and mild spicy notes.
Ingredients
- 3 celery diced, stalks
- 1 cucumber diced, seedless hot-house cucumber with skin on
- 1 zucchini , diced
- ¾ onion diced, whole medium red, red onion implied
- 4 cups tomato juice such as V-8
- 2 cloves garlic , pressed or minced
- ¼ cup extra virgin olive oil or grapeseed oil
- ¼ cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons hot sauce Chohula or other, to taste
- 1 tablespoon celery salt
- 1 tablespoon garlic salt
- 6 tomato diced, cocktail or campari
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup sour cream
- chives fresh, for garnish
Instructions
- In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt.
- Pulse all of ingredients until well blended. Add the rest of the tomato juice and pulse to mix.
- Add the celery, cucumber, zucchini, and the diced tomatoes and pulse once or twice. Season with kosher salt and freshly ground black pepper and adjust the hot sauce to taste.
- Chill the soup for at least 1 hour before serving.
- Serve the soup with a drizzle of the sour cream that has been thinned with a bit of water. Top with fresh chopped chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 1858mg | 77% |
| Potassium | 656mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1461IU | 29% |
| Vitamin C | 44mg | 49% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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