Gazpacho Cold Summer Soup Recipe From Spain

When summer's heat brings the cucumbers and tomatoes on full force, cool yourself down with this refreshing Gazpacho Cold Summer Soup Recipe.

| July/August 1978


Quick and easy to prepare with fresh vegetables out of the garden, gazpacho can be embellished with a sprinkling of fresh herbs or a dollop of sour cream.


When the days are so warm (here in my hometown of Hollywood, Maryland) that everything — and everybody — seems to wilt, I like to prepare gazpacho  — a chilled dish that's a delicious tradition in its native Spain.

The Latin specialty is an especially good summertime treat because it calls for several of the vegetables that we always have in such abundance this time of the year: tomatoes, cucumbers, green peppers, and — if you wish — even zucchini and other summer squashes! Better still, the spicy soup is satisfying enough to enjoy as an economical main dish on days when the temperature's so high you don't want to cook.

Here's my recipe for about 2 quarts of the cooling crowd-pleaser:

Gazpacho Cold Summer Soup Recipe


3 pounds (about 4 or 5) very ripe tomatoes
2 medium-sized cucumbers
1/2 cup green pepper, minced
2 medium-sized summer squashes (optional)
1/2 cup onion, minced
1or 2 cloves garlic, minced
2 cups tomato juice or water
3 tablespoons vinegar
3 tablespoons olive oil or corn oil (purists may disagree, but I've found this ingredient to be optional)
Tabasco sauce to taste, or 1 small hot red pepper, finely minced, salt and pepper to taste 


wyatt mcever
5/9/2012 2:24:18 AM

well the recipie at least

wyatt mcever
5/9/2012 2:22:31 AM

awsome i found this very good for my spanish project.

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