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3 pounds tomatoes, peeled and cut up (6 cups)
1 onion, cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 clove garlic, minced
1/2 teaspoon ground cumin
1 tablespoon salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup white wine vinegar
1 cup peeled chopped tomatoes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped cucumber
Garlic croutons

Combine tomato, onion, green pepper and cucumber chunks. Puree them in
a blender or food mill until smooth. Transfer the mixture to a large bowl
or tureen and stir until well mixed and smooth. Add tomato juice, garlic,
cumin, salt and pepper. Cover and chill. Before serving, stir in the oil
and vinegar. Pass the finely chopped vegetable garishes and garlic croutons

Garlic croutons

6 slices white bread
1/2 cup clarified butter
2 cloves garlic, minced

Toast the bread slices lightly. Remove crusts and cut the bread into
one-half-inch squares. Clarify the butter by melting it in a saucepan,
then separating the clear butter from the milky residue. Discard the
residue. Transfer the clarified butter to a skillet and put it over medium
heat. Stir in garlic. Add the cubes of bread and saute, stirring, until
crisp and golden. Drain on paper towels.


1 large can of tomato juice
about a cup of bread crumbs
1 green bell pepper
1 yellow bell pepper
fresh hot peppers to taste
1 sweet onion
lots and lots of garlic
as much fresh coriander as can handle
fresh basil
one or two really ripe fresh tomatos
spices to taste including cumin, paprika and thyme
salt to taste
sugar to taste
the juice of a couple of lemons and/or limes

Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the
hot peppers (I recommend habaneros, but only if you like it really
deadly), about half of the coriander, half of the basil. 1/2 the
tomatos, all the spices and the citrus juice, and enough of the tomato
juice to moisten the whole thing. Puree. Pour in bowl. Add the rest
of the tomato juice, coriander, basil and vegetables in a dice. Let
sit in the fridge for an hour or so. Eat.


5-6 medium tomatoes, peeled, seeded, and diced
1/2 medium onion, diced
1 small clove garlic
1 medium cucumber, peeled and diced
1 small bell pepper, diced
1/2 cup bread crumbs
1/2 cup high quality olive oil
2 Tbs. wine vinegar
S & P to taste

In a blender add all of the vegetables. Blend until fairly
smooth. Add the bread crumbs. If necessary add a small amount of
tomato juice or cold water to maintain the consistency. While the
blender is running on medium slow, slowly add the olive oil. Place
the soup in a serving dish. Refrigerate at this point until
serving time. Prepare dishes of diced tomatoes, cucumbers,
pimiento or bell pepper, hard boiled egg, and crutons. Allow
guests to garnish their soup.


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