Chilled Summer Gazpacho
This Spanish summer weather classic is a must on those hot days when you need to cool off on the inside, too. Bright, fresh, and so refreshing, you will want to make this summer stunner all year long!
Servings Prep Time
4people 40minutes
Passive Time
30minutes
Servings Prep Time
4people 40minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Chop all of the vegetables to approximately 1″ pieces. Slice bread into equal sized pieces.
  2. Place the bread cubes into a bowl with the Bloody Mary Mix, making sure to coat each cube. Allow to sit for 30 minutes.
  3. Place vegetables into food processor. Process until a thick puree forms. Add red wine vinegar and lemon juice. Pulse to incorporate.
  4. Add the bread cubes to the vegetable mixture. Process until a thick mixture is formed.
  5. Over a large bowl, place a fine meshed sieve; place 1 cup of mixture into sieve and, using a spatula or spoon, press down to release all of the blended juices. Repeat with the vegetable & bread mixture until all of the juices have been released. Discard the remaining pulp.
  6. Stir in the olive oil; cover and refrigerate for 30 minutes, or overnight. Serve with cubed avocados, shredded crab, or other desired garnish.
Recipe Notes

Because I wanted a little “kick” in this recipe, I decided to use a pre-mixed Bloody Mary Mix.    It’s got that zip that is so good in a drink, but is absolutely perfect in this soup.  If you don’t have a drink mix, no worries!  You can substitute tomato juice just as easily and season with pepper to your desired taste.

Either way, this light and refreshing soup is perfect on those days when you need to chill out and cool down. Chilled Summer Gazpacho is a winner on a hot day, or any other day for that matter!