Gazpacho soup is a given at my house in the summer. My mom and my sister and I enjoy this chilled soup all summer long! It is easy to make and a big crowd pleaser. The best part is that it is even better the next day because its flavors develop and enhance in the fridge overnight. I like to enjoy this soup on its own but I also use it as a salad topping. It’s like adding salsa to your salad! I can even imagine it with an egg or tofu scramble.I used Fire Cider in this recipe because I love its rich taste. It has a really unique flavor combination – with hints of lemon, onion and garlic – adding so much body to the gaszpacho soup. The soup offers tons of health benefits as its ingredients help strengthen the immune and digestive systems. It is not only delicious but also truly nutrient-dense.
This is a classic summertime must! I served it with avocado slices and Mary’s Organic Crackers for some extra smoothness and crunch. I have even enjoyed it with fish on top…you cant go wrong! Have fun and play around.
- 1 cup cucumber, halved and seeded, pealed
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 1/2 cup parsley cleaned
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup lemon juice (fresh)
- 1/8 cup Fire Cider (Apple cider vinegar)
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon hot (sauce optional)
- Roughly chop each vegetable (one at a time) in your food processor separately — cucumbers, bell peppers, tomatoes, red onions and parsley. Process with a steel blade and pulse until each one is coarsely chopped. Do not over process! The vegetables should be a little chunky
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, lemon, Fire Cider vinegar, salt, and pepper (hot sauce if adding). Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. The soup can last up to two weeks.