Gazpacho soup is the ultimate Summertime soup. Whenever you go to the farmer’s market pick up the ingredients to make this and you will not be disappointed. Vegetable juice is used in this soup and I had picked up some V8. The flavor of this soup almost surprised me because it reminded me of a Bloody Mary Gazpacho. Don’t knock it till you try it! Trust me. 🙂 I know what you’re thinking. Ha!
I’m going to come out and say this right away. This is not an authentic gazpacho soup recipe, but the taste is still delicious if you use the freshest vegetables you can find. The soup is served cold and has plenty of other fresh Summer vegetables in it like cucumbers, bell peppers, and onions. This soup can be served as a side dish with a BLT sandwich or grilled cheese sandwich.
Gazpacho Soup Toppings
It comes together really quickly in a food processor or blender. You can top it with whatever you like such as homemade croutons, olive oil, heavy cream, or whatever scraps you have leftover from chopping the vegetables. I saw the Pioneer Woman make her version one time and she added grilled shrimp to the top of her gazpacho soup.
Where did gazpacho soup come from?
Gazpacho soup originated in Andalusia Spain and white bread is a traditional ingredient found in the soup. I don’t like wet bread in soup and prefer it served on the side all nice and toasty.
Are you wondering why I chose an ingredient or wondering what else you can use? Check out this section here.
Tomatoes - Don’t use crummy tomatoes from the grocery store, wait until they are super ripe and sweet at the Farmer’s market. While at the farmer’s market also pick up fresh cucumbers, onion, and bell pepper.
Vegetable Juice - Such as V8. V8 is made mainly from water and tomato concentrate and reconstituted vegetable juice blend: water and concentrate of eight vegetables, specifically: beets, celery, carrots, lettuce, parsley, watercress, spinach, and tomato. Which adds even more vegetable flavors to the soup.
Red Wine Vinegar - can sub sherry vinegar, balsamic vinegar, or white wine vinegar
Olive Oil - Gazpacho soup usually has a lot excess olive oil added to it and this recipe only has 2 tablespoons to help lighten it up a bit and make it more WW friendly.
Fresh Dill - If you don’t like Dill you can sub cilantro or fresh parsley.
Garlic - I used two teaspoons of chopped fresh garlic.
Salt & Pepper - to taste
How to make Gazpacho Soup
In a blender or food processor combine tomatoes, tomato juice, cucumbers, onion, bell pepper, red wine vinegar, olive oil, dill, garlic, salt, hot sauce, and pepper.
Blend until desired consistency. Chill at least 2 hours before serving.
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- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 1x
- 3 medium tomatoes, peeled, cored, and chopped
- 2 cups of vegetable juice
- 1 medium cucumber
- 1 small onion, chopped
- 1 green bell pepper, chopped
- ⅓ cup red wine vinegar
- 2 tablespoons olive oil
- ½ tablespoon of fresh dill (I used a teaspoon of dried dill)
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon of Sriracha sauce
- ¼ teaspoon of pepper
- In a blender or food processor combine tomatoes, tomato juice, cucumbers, onion, bell pepper, red wine vinegar, olive oil, dill, garlic, salt, hot sauce, and pepper.
- Blend until desired consistency. Chill at least 2 hours before serving.
MyWW points: Blue: 2 Green: 2; Purple: 2
- Category: Easy
- Method: Blender
- Serving Size: 1 ½ cups
- Calories: 130
- Sugar: 9.5g
- Fat: 7.3g
- Saturated Fat: 1g
- Carbohydrates: 14.6g
- Fiber: 3.8g
- Protein: 2.6g
Keywords: gazpacho soup
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