Gazpacho Soup


Gazpacho Soup
The cold vegetable soup called Gazpacho is originated in Iberian Peninsula and is a popular soup all over the world. This soup is a wealth of vitamins and minerals and very refreshing during the hot summer days. In the south of the peninsula it was once called the food of the poor.
Prepared and Photographed by:
Recipe Source: "Ioana" Magazine, no.8/2001 (Romanian Cooking Magazine)
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 3 medium size Roma tomatoes, finely cubed
  • 1 medium size red onion, finely cubed
  • 1 medium size red bell pepper, finely cubed
  • 1 medium green bell pepper, finely cubed
  • 1 jalapeño pepper, finely cubed
  • 1 hot house cucumber, finely chopped
  • 2 cloves of garlic, minced
  • fresh basil leaves, chopped
  • 2 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar
  • 4 cups of tomato juice
  • salt and pepper to taste
  • green onions, finely chopped
  1. Mix all of the ingredients in a large bowl (except the green onions), mix well to absorb the flavors
  2. Take about ⅔ of the mixture quantity and puree in a blender
  3. Put the puree back in the bowl and mix well
  4. Refrigerate for at least an hour, sprinkle with green onions and serve with croutons and hard boiled eggs.



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