A cold soup is the best way to kick off your summer bbq and our Gazpacho recipe is oh so tasty! Veggies and spice mix to dazzle your taste buds in a light and refreshing summer soup.
After the chips and dip, but before your meats and veggies hit the grill, serve up a cool bowl of this delicious gazpacho. It’s both a great appetizer and a wonderfully healthy meal on its own. So many flavors and colors make for one great soup!
Summer BBQ Gazpacho
10 large ripe tomatoes, peeled and diced
1 English cucumber, peeled and quartered
1 red bell pepper, diced
1/2 cup red onion, chopped
3 cups tomato juice
5 tablespoons olive oil
3 tablespoons vinegar
4 cloves garlic, minced
1 tablespoon Tabasco sauce
2 tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1. In a small bowl mix together two tablespoons each of the tomatoes, cucumbers, bell peppers and onions. Set aside for garnish.
2. Blend remaining tomatoes, cucumbers, bell peppers and onions in a blender until slightly liquid. Make sure to leave some texture to the vegetables.
3. In a large serving bowl pour in the blended mixture and add the remaining ingredients. Stir to blend.
4. Cover and chill thoroughly, at least three hours and preferably overnight. Garnish with reserved vegetables.