A refreshing gazpacho soup recipe with chunky fresh tomatoes, cucumbers, and onions and peppers.
This recipe for Gazpacho was published in the Glamour.com article, “3 Delicious Gazpacho Recipes for Hot Summer Nights,” where I wrote, ” …gazpacho, a cold soup bursting with tomatoes and vegetables (it’s pretty much a delicious liquid salad; what’s better than that?!) is the ideal way to use summer tomatoes.”
The recipe and food photography are an homage to Pedro Almodovar’s film, Women on the Verge of a Nervous Breakdown (1988), which was my inspiration for making gazpacho for the very first time, years ago. This version is chunky even though the gazpacho in the film was smooth (and spiked with sleeping pills).
The recipe and food photography are an homage to Pedro Almodovar's film, Women on the Verge of a Nervous Breakdown (1988), which was my inspiration for making gazpacho for the very first time. This version is chunky though the gazpacho in the film was smooth and spiked with sleeping pills.
Ingredients
- One 16 oz. bottle of vegetable Juice. I like The R.W. Knudsen Family brand Very Veggie - Spicy or Spicy V8 in a pinch
- One 14.5 oz. can can of organic tomatoes diced small
- 1 large english cucumber diced.
- 1 yellow red or green bell peppers, diced.
- 1 small sweet onion diced
- 1 serrano chili diced super small
- 3 T Organic unfiltered apple cider vinegar for health! I like Bragg's because the tincture like packaging leads me to believe that it has magic powers.
- 1 T Good olive oil
- Juice of one lemon
- 1 T. Sriracha hot sauce or to taste
- 1 T. Frank's hot Sauce or to taste.
- Salt & Pepper to taste
- To make this a meal add 1/2 cup of small cooked shrimp per person.
Instructions
- Mix everything together in a big bowl, serve, enjoy!
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
