Garden Gazpacho

Name: Garden Gazpacho
Yield: Makes 8 cups
Ingredients: 2 cups vegetable juice; ¼ cup fresh lemon juice; 2 tablespoons Worcestershire sauce; 2 tablespoons prepared horseradish; 2 tablespoons extra-virgin olive oil; 2 pounds heirloom or beefsteak tomatoes, coarsely chopped; 2 pounds heirloom or beefsteak tomatoes, coarsely chopped; ¼ small red onion, chopped; ½ cup packed cilantro leaves; 2 garlic cloves, coarsely chopped; 2 teaspoons salt; ¾ teaspoon coarsely ground black pepper; 1 jalapeño, seeded and minced (optional); 1 yellow bell pepper, finely chopped; 1 zucchini, finely chopped; 1 small cucumber, seeded and chopped

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Pieces of fresh veggies ramp up the flavor, texture, and nutrition in this easy chilled soup. Make a big batch as a refreshing summer side—it’ll keep for a few days in the refrigerator.

Ingredients

2 cups vegetable juice
¼ cup fresh lemon juice
2 tablespoons

Fish course
Soup
Gluten-free
Pescatarian
Summer

Method

Combine vegetable juice, lemon juice, Worcestershire, horseradish, olive oil, tomatoes, onion, cilantro, garlic, salt, and pepper in a food processor. Process until mixture is finely chopped. Transfer to a bowl.

Stir in the jalapeño, bell pepper, zucchini, and cucumber. Cover and chill for several hours or overnight.