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Gazpacho - Chunky

A chunky version of a cold soup classic!"


1 English Cucumber, seeded
2 bell peppers
2 lbs. ripe tomatoes, seeded
3 cloves of garlic, minced
1 pkg. onion soup mix
1 tsp. dried basil
12 oz. vegetable juice
1/4 cup good red wine vinegar
1/4 cup extra virgin olive oil
1/2 to 1 tsp hot red pepper sauce
salt & pepper to taste
Fresh herbs (tarragon, basil, chives or cilantro), avocado or croutons for garnish.


First, prepare onion soup according to package directions, EXCEPT using only 2 cups of water. Add the dried basil and minced garlic during the last minute of cook time.
When the soup is cooked, transfer it to a large storage bowl (12-14 cup size, with a lid) Add 3 or 4 ice cubes if it looks like you don't have 2 cups of liquid. Stir in the vegetable juice, hot sauce, olive oil and red wine vinegar.
Chunk up the vegetables, then process separately using the food processor attachment - you're looking for a mix of 1/4 to 3/4 inch 'dice.' After each batch, add the vegetables to the storage container. Add only as many tomatoes as the container will hold! Stir well, taste for salt and pepper, then chill overnight for best flavor. Garnish with fresh herbs, avocado slices or croutons, if desired.

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Nutritional Information
Per Serving

no nutrition information available

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