Our Summer Garden and our homemade Cold Tomato Gazpacho Soup
Summer just isn’t complete for me without making our homemade Cold tomato soup or Gazpacho. When we moved into our home when we were first married we planted a garden. Soon year after year produced an abundance of tomatoes and cucumbers.
When I was in high school I accompanied my father to a summer party at the university president’s penthouse apartment. One of the appetizers was a cold Tomato soup that I found unique and refreshing. As we always have a bumper crop of tomatoes I searched for a cold tomato soup or gazpacho and found this easy recipe.
I take half of the ingredients and put them in the blender to purée.
The second half of the ingredients I chop to a small to medium chop so that the soup has some chunky vegetable texture.
This soup is a refreshing light lunch or a filling dinner with sandwiches. I always place a good-sized teaspoon of sour cream in the middle of my soup and enjoy it very cold.
Cold Tomato Gazpacho
Mix in the Blender and blend to a well Puree
10 oz of Tomato Juice
1 Clove of Garlic
1 Tablespoon Sugar or sugar substitute
1/4 Cup Red Wine Vinegar
1/4 Cup Olive Oil
Chop into small chunks to be added to the tomato puree:
2 1/3 Cups Tomato Juice
2 Tomatoes chopped
2 Cucumber chopped
1 small Onion chopped
3 Stocks Celery diced
2 Green Peppers chopped
1 small Zucchini chopped
Have Fun & Enjoy!
- 10 oz Tomato Juice
- 1 Cucumber
- 3 Tomatoes
- 1 Clove Garlic
- 1 TLB Sugar or Sugar substitute
- 1/3 cup Red Wine Vinegar
- 1/4 cup Olive Oil
- 2 1/3 cups Tomato Juice
- 2 Tomatoes chopped
- 2 Cucumbers chopped
- 1 small Onion Chopped
- 3 Stocks Celery diced
- 2 Green Peppers chopped
- Mix in the blender and blent to a purple the first 7 ingredients.
- Then Chop into small chunks to add to the tomato puree the second 6 ingredients.
- Stir and refrigerate. Serve Cold.