Summer Gazpacho Soup - How To Make Gazpacho Soup
low fat, low calorie, & low carbohydrate recipe

A light, cool, refreshing soup from Spain. The Spanish call Gazpacho "salad." However, to an American it is a soup. The word gazpacho derives from Arabic and means literally "soaked bread." This soup is perfect for those hot summer days. This is one of those recipes that I MUST make every summer when I can get vine-ripened tomatoes. Very easy to prepare and so delicious!

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods. More of Linda's great Soup, Stew, and Chili Recipes.

Don't forget to check out my Summer Salmon Dinner Party Menu (with recipes) using this refreshing and delicious Summer Gazpacho Soup.
 

Summer Gazpacho Soup

Recipe Type: Soup, Tomatoes, Salsa, Vegetables
Yields: 8 servings
Prep time: 25 min

Ingredients:

3 large vine-ripened tomatoes, peeled, seeded, and finely chopped*
1 large cucumber, peeled and finely chopped
1 yellow or orange bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
3 cups vegetable cocktail juice
1 (14-1/2 ounce) can vegetable or chicken broth
1 cup prepared tomato salsa or Fresh Tomato Salsa
Juice of 2 limes
1/4 to 1/2 cup olive oil (added for flavor, but can be omitted)
2 teaspoons Worcestershire sauce
1 teaspoon dried dill weed, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce (optional)
1 clove garlic, minced
Garnishes (see below)

* Learn How To Peel Fresh Tomatoes. I also use whatever size fresh tomatoes I can find in my garden (cherry or large).


Preparation:

In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, lime juice, and olive oil. Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended.

Refrigerate at least 4 hours or overnight before serving. NOTE: I usually place the prepared gazpacho soup in a large pitcher and store in my refrigerator. This takes up less room.

Soup can be stored in the refrigerator for up to 3 days before serving. Taste for final seasoning and adjust before serving.

Serve in chilled soup bowls.

Makes 8 servings.

Garnishes:
Sour Cream
Avocado Chunks
Tortilla Chips