Salsa Gazpacho Soup is a light, cool, and refreshing soup, with the Spanish inspired flavors of salsa. This soup is perfect for hot summer days, and makes great use of fresh from the garden produce.
Believe it or not, I have never eaten gazpacho before I made this recipe. Now I can't believe how much time I wasted, not making it sooner. When I was growing up soup was always served hot. I took that culinary training into my adulthood, and never thought to challenge it, until now.
“Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.” [source]
My family and I love Spanish-type foods, and usually enjoy them at least once a week. As I was looking over different recipes for classic gazpacho, I noticed that it was very similar to salsa. So all I needed to do was add a few more ingredients, and Salsa Gazpacho Soup was born.
This soup is super tasty! I seriously wasn't expecting it to be so good. I'm a texture girl, and prefer my soup a little chunky. But if you like your gazpacho smooth, feel free to process all of the ingredients in the blender, in two batches.
6 roma tomatoes, diced and divided
2 medium cucumbers, peeled, diced and divided
1 medium yellow bell pepper, cored, seeded, diced and divided
1 stalk celery, diced and divided
1 small sweet onion, diced and divided
4 cups tomato juice
1/4 cup cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
Directions
In a blender combine half the tomatoes, cucumber, bell pepper, celery, onion, and tomato juice. Then add all the cilantro, olive oil, lime juice, garlic, sugar, and salt. Pulse until all ingredients are blended well.
Pour into a large bowl and add the rest of the tomato juice, tomatoes, cucumber, bell pepper, celery, and onion.
Stir mixture together and check seasoning, adding salt if needed.
Refrigerate at least 2 hours before serving.
Garnish with your choice of sour cream, chopped avocado, chopped tomato, chopped onion, and chopped cilantro.
Soup can be stored in the refrigerator for up to 3 days.
Makes 8 servings.
Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes, based on a theme chosen by one of the members. This month's theme is Chilled Soups, hosted by The Saucy Southerner. To join Soup Saturday Swappers just email our group leader at wendyklik1517@gmail.com.
Check out what everyone else made below, and visit our Pinterest board to find even more great soup and stew recipes.
Believe it or not, I have never eaten gazpacho before I made this recipe. Now I can't believe how much time I wasted, not making it sooner. When I was growing up soup was always served hot. I took that culinary training into my adulthood, and never thought to challenge it, until now.
“Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.” [source]
My family and I love Spanish-type foods, and usually enjoy them at least once a week. As I was looking over different recipes for classic gazpacho, I noticed that it was very similar to salsa. So all I needed to do was add a few more ingredients, and Salsa Gazpacho Soup was born.
This soup is super tasty! I seriously wasn't expecting it to be so good. I'm a texture girl, and prefer my soup a little chunky. But if you like your gazpacho smooth, feel free to process all of the ingredients in the blender, in two batches.
Salsa Gazpacho Soup
Ingredients6 roma tomatoes, diced and divided
2 medium cucumbers, peeled, diced and divided
1 medium yellow bell pepper, cored, seeded, diced and divided
1 stalk celery, diced and divided
1 small sweet onion, diced and divided
4 cups tomato juice
1/4 cup cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
Directions
In a blender combine half the tomatoes, cucumber, bell pepper, celery, onion, and tomato juice. Then add all the cilantro, olive oil, lime juice, garlic, sugar, and salt. Pulse until all ingredients are blended well.
Pour into a large bowl and add the rest of the tomato juice, tomatoes, cucumber, bell pepper, celery, and onion.
Stir mixture together and check seasoning, adding salt if needed.
Refrigerate at least 2 hours before serving.
Garnish with your choice of sour cream, chopped avocado, chopped tomato, chopped onion, and chopped cilantro.
Soup can be stored in the refrigerator for up to 3 days.
Makes 8 servings.
Check out what everyone else made below, and visit our Pinterest board to find even more great soup and stew recipes.
What a lovely soup...just hand me a spoon and I'm one happy girl!
ReplyDeleteThis recipe makes more than enough to share, so grab a spoon! :)
DeleteThis gazpacho sounds delicious! Thanks too for all of the information about the origins of this soup!! I love all of your garnishes as well.
ReplyDeleteI love doing a little research, and finding out the history of recipes Karen. I've found some really interesting stories that way.
DeleteI would love to have this accompanied by a nice corn muffin. YUM
ReplyDeleteOh, that does sound good Wendy!
DeleteI love a chunky gazpacho! I could eat every single spec of that whole recipe! Thank you, April, for a great one! P~
ReplyDeleteI'm with you Paula, I'm a texture girl, and love some substance to my soups. This was a great theme, thank you for such an awesome idea!
DeleteBeautiful and refreshing soup, like the chunky veggies in it.
ReplyDeleteThank you Sneha, I gotta have some texture in my soup.
DeleteI love soup and salsa, so this is prefect!! Pinned! XOXO
ReplyDeleteYum, I love soup with big chunks, and this sounds very refreshing.
ReplyDeleteThank you so much for taking the time to read my blog and leave a comment. I love reading what you thought about the post, if you made one of the recipes, or suggestions on what you would like to see in the future.