Fresh, crisp and full of flavor, this chunky Gazpacho is the perfect soup to beat the summertime heat.


3 1/2 pounds Roma tomatoes, peeled and diced (see notes)
2 cups good quality tomato juice
1 medium English cucumber, diced
1 red bell pepper, diced
1 medium red onion, diced
1 small jalapeño, seeded and diced small
3 cloves garlic, minced
1/4 cup olive oil
2 limes, juiced
1 1/2 Tablespoons Balsamic vinegar
1 1/2 Tablespoons Worcestershire sauce
1 teaspoon cumin
salt and pepper to taste
2 Tablespoons chopped cilantro
plain Greek yogurt, chopped cucumber and grilled bread for serving


  1. In a large bowl mix together tomatoes, tomato juice, cucumber, red pepper, onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt, black pepper and cilantro. 
  2. Cover and refrigerate for 2 hours to let the flavors blend and allow the soup to chill completely. 
  3. Get full directions Gazpacho @ jellytoastblog.com

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