Gazpacho Soup

August 9, 2014 • Soup

Gazpacho by Mediterranean Baby

Gazpacho Soup has always made me uneasy.

I’m not sure if it’s the whole notion of cold soup that bothers me or if I just can’t understand the concept of not cooking the soup at all, but it’s always confused me.  That is, until my mother-in-law made gazpacho for a family picnic a few weeks back.  I finally tried it and guess what?? I LOVED it!!!  As parents, sometimes we too need to try new things.  As Daniel Tiger sings to our little ones, “try something new, ’cause it might taste good!”  

Gazpacho by Mediterranean Baby-2

Alas, I digress.  This recipe was adapted from my mother-in-law’s recipe, so I cannot take all of the credit on this one.  Thanks, Mom, for sharing!
To make this soup as easy as possible, get out both your blender and food processor and place them next to each other on the counter.  Half of the ingredients you want liquefied and the other half you want finely chopped.  It just makes life much simpler if you have both tools.  Otherwise, improvise :)  Have fun with this one!!
Gazpacho by Mediterranean Baby-3
Gazpacho Soup


  • 4 celery stalks
  • 1 red onion
  • 2 cloves garlic
  • 1 large zucchini
  • 1 green bell pepper
  • 2 jalapeno peppers
  • 2 lemons
  • 4 cups V8
  • 1 28 oz. can crushed tomatoes
  • 2 tbsp. hot sauce


Roughly chop and equally divide the veggies between the food processor and the blender.

Add as much of the tomatoes and V8 as possible to the blender and liquefy. Pour half of the liquid into a large serving bowl and add the remaining V8 and tomatoes to the blender. Liquefy again. Pour into the serving bowl.

Pulse the food processor until the veggies have a small dice consistency.

Add the veggies to the same serving bowl.

Add hot sauce to the soup and the juice of both lemons.

Stir and season with salt and pepper.

It's best if you cover and rest in the refrigerator overnight allowing the flavors to properly marry. Serve!!

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