Monday, July 19, 2010


We eat lots of soup in our house.  I think it's an easy way to serve a well-balanced, filling prep ahead meal.  With our A/C being on the fritz last week, there was no way I was turning on the stove and stirring a big pot of soup.  I hadn't made this gazpacho recipe in quite a while because I wasn't sure it would appeal to the masses.  I was pleasantly surprised when it was a huge hit with my youngest two girls!  If your kids like salsa, they will love this cold soup!

This dish is a great way to make use of the fresh vegetables available this time of year at your local farmers market or backyard garden!  It's a simple, healthy, prep ahead dish!



  • 4 cups tomato juice
  • 1 onion, minced
  • 1 green bell pepper
  • 1 cucumber
  • 3 tomatoes
  • 2 green onions
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 3 T cilantro
  • 10 basil leaves, torn
  • 1/4 cup  fresh parsley
  • 1 teaspoon white sugar
  • salt and pepper to taste


  1. Roughly chop all vegetables and place in food processor. Add remaining ingredients to the food processor*.
  2.  Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.  The longer it sits, the better it tastes!

*Be careful not to fill your food processor with too many ingredients!  You will end up with gazpacho on your ceiling, on your microwave, in the napkin holder and dripping down the cabinets.  I blended mine in 2 batches (and then cleaned up the tomato explosion).  :)

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