This gazpacho soup is one of my favorite summer-time meals! My parents always made it during these hot and humid summer months when I was growing up. Not only are the ingredients in peak season and oh-so fresh, but it is a great meal to throw together when the last thing you wanted to do is cook with a hot oven or stove.
Our family actually made a few different types cold soups in the summers, including cantaloupe soup (a Dad speciality/favorite). Many people I talk to have never had or tried a cold soup and I’m here to say I encourage you to try them! It may seem like a weird concept at first, but trust me. When it’s a 90 degree summer day and you want to eat nothing but frozen popsicles, a yummy cold soup (again, no cooking or heating required!) might be exactly what you’re looking for.
2 c. V8 juice (low sodium)
1-2 garlic cloves, minced
1/4 c. olive oil
2-4 T. vinegar
1 medium cucumber (about 1 1/4 c.), diced (small)
1 small green pepper (about 1/2 c.) , diced (small)
1 medium onion (about 1/2 c.), diced (small)
6 ripe tomatoes (I used tomatoes on-the-vine.)
pepper, to taste
1. In a large bowl, combine the V8 juice, garlic, olive oil, and vinegar. Set aside.
2. Dice the cucumbers, green pepper, and onions. Add to V8 mixture.
3. Blanch the tomatoes, remove skins, and chop. (Remove large sections of seeds if tomatoes are overly “juicy”.)
4. Add tomatoes to mixture and combine. Pepper to taste.
5. Cover and place bowl in the refrigerator. Let it sit for at least 2 hours before serving. Enjoy!