free shipping on U.S. orders over $100

Gazpacho Soup

gazpacho one hundred eggs
Gazpacho Soup
Print Recipe
If you didn’t read the gazpacho mishap confession from "My Clean Eating For Clear Skin Journey," you may not know my sordid history with this tomato-based cold soup. Since then, I’ve developed the BEST gazpacho recipe on the planet (adapted from Cook’s Illustrated) and I’m sharing it with you. Personally, I like soups with bits of things in them so my recipe calls for some of the ingredients to be stirred in after blending. Because this soup uses the food processor instead of an oven, it’s the perfect dish for a warm summer afternoon when it’s hot outside and fresh tomatoes and cucumbers are in season.
    Servings
    8 12 oz. servings
    Servings
    8 12 oz. servings
    Gazpacho Soup
    Print Recipe
    If you didn’t read the gazpacho mishap confession from "My Clean Eating For Clear Skin Journey," you may not know my sordid history with this tomato-based cold soup. Since then, I’ve developed the BEST gazpacho recipe on the planet (adapted from Cook’s Illustrated) and I’m sharing it with you. Personally, I like soups with bits of things in them so my recipe calls for some of the ingredients to be stirred in after blending. Because this soup uses the food processor instead of an oven, it’s the perfect dish for a warm summer afternoon when it’s hot outside and fresh tomatoes and cucumbers are in season.
      Servings
      8 12 oz. servings
      Servings
      8 12 oz. servings
      Ingredients
      Servings: 12 oz. servings
      Instructions
      1. Process tomatoes, red bell peppers, cucumbers, onion, garlic, salt, and vinegar in food processor for twelve 1-second pulses. Pour into a big bowl.
      2. Add tomato juice, hot pepper sauce, and ice cubes. Refrigerate for 4 hours.
      3. When ready to eat, remove any remaining ice cubes and ladle into chilled bowls.
      Recipe Notes

      If you feel like a little texture, top with chopped cucumber, red bell pepper, avocadoes, and an extra drizzle of evoo. Keeps in fridge up to 2 days.

      Share this Recipe

      By continuing to use the site, you agree to the use of cookies. more information

      The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

      Close