Rainbow Gazpacho

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Under the weather this week, I’m posting our favorite summer chilled soup, a recipe that predates my blog…

My rainbow gazpacho, an easy-to-make chilled soup, Β comes out a different blend of colors each time I make it. I keep a batch of this in the fridge and we can snack on it all week long during summer. It’s a perfect low calorie, low fat and low sodium treat.

Don’t worry if your ‘looms are a little soft because they ripen quickly. The other vegetables provide enough “crunch” for texture. To my taste, the soup needs no added salt. I spice up my bowl with an extra squeeze of lemon and a dash of Sriracha.

Caterpillars ate my dill when I wasn’t looking, so I threw in a handful of chopped basil. Parsley works just as well, whatever fresh herbs are available in the garden or look good at the market.

This gazpacho will last a week in the fridge. I frequently add a little more vegetable juice after a couple days, as the cut-up veggies keep absorbing the liquid in the soup.

Serves: 8

  • 4 good-sized heirloom tomatoes, cored and cut into large chunks
  • 1 yellow bell pepper, cored, seeded and cut into large chunks
  • 1 orange bell pepper, cored, seeded and cut into large chunks
  • 1 large red onion, peeled and cut into large chunks
  • 1 English cucumber, seeded and cut into large chunks
  • 4 cloves of garlic, peeled
  • 1/2 cup fresh dill or fresh basil, chopped
  • one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 “Vital Veggie”
  • 1/4 cup best quality olive oil
  • 1/4 cup apple cider vinegar
  • juice of one Meyer lemon (or any lemon)
  • kosher salt and ground pepper (optional)

1. Using a food processor, chop first the tomatoes, then the peppers, next the cucumber and finally the onion. Combine all the chopped vegetables in a large, non-reactive bowl.

2. Next, chop the garlic and fresh dill in the processor. Add to vegetables.

3. Pour in the vegetable juice and stir to combine.

4. Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.

5. Chill several hours before serving.

 

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23 Responses to Rainbow Gazpacho

  1. Lynda - TasteFood August 10, 2012 at 3:06 pm #

    Gazpacho is my favorite meal in this heat. I love the rainbow colors!

    • Liz August 10, 2012 at 3:38 pm #

      Me too – and it is so hot compared to the down jacket weather of one week ago in Alaska.

  2. ea-the spicy rd August 11, 2012 at 8:41 am #

    Love the idea of making a big batch & then enjoying all week. My hubby refuses to eat cold soup-just not his thing, but that means more for me! We’ve certainly needed cold soup this past week with the warmer temps-That and cooling off a the beach πŸ™‚

    • Liz August 11, 2012 at 10:25 am #

      It seems to improve as the soup sits in the fridge for a few days.

  3. Wendy Read August 11, 2012 at 3:19 pm #

    I love the look of this soup Liz! Sorry you are not feeling perky, hope you feel better soon πŸ™‚ I am bookmarking this one to try soon, our weather crys out for cold soups.

    • Liz August 11, 2012 at 3:20 pm #

      Thanks Wendy – I sure enjoyed your video this morning! Most impressive –

  4. The Wimpy Vegetarian August 11, 2012 at 3:40 pm #

    I love gazpacho – and I’ve had this recipe saved since I saw it on Food52. Thanks for the reminder – I’m making it when we get home πŸ™‚

    • Liz August 11, 2012 at 5:37 pm #

      It is a great summer diet/healthy food, especially with the low-sodium V8.

  5. The Wimpy Vegetarian August 11, 2012 at 3:41 pm #

    BTW I love the changes to your blog!!! I noticed there was something different – your photo of the gazpacho really jumped out at me. And you kept my favorite photos of your family. I love it!!

    • Liz August 11, 2012 at 5:17 pm #

      Susan, dear friend, I so needed to hear this – thanks! Hope the reunion in Chicago is/was a blast!

  6. Averie @ Averie Cooks August 11, 2012 at 7:41 pm #

    oh wow this looks stellar – you’re the queen of jelly, jam, chutney, and things like this – you should bottle it! I’d buy it πŸ™‚

    • Liz August 12, 2012 at 8:38 am #

      You are too sweet –

  7. Jan Winn August 12, 2012 at 9:10 pm #

    Wow! This gazpacho will replace mine as it is easier, lower in calories and sodium, and more delicious. I did have to use red wine vinegar as usual for gazpacho since I was out of cider vin. This must be shared, so my office mates are really in for a treat tomorrow!

    • Liz August 13, 2012 at 9:57 am #

      Glad you liked it, Jan – and it does make a big batch of soup…

  8. sippitysup August 13, 2012 at 6:13 pm #

    I agree. Herbs. Herbs. And more herbs. Doesn’t matter what they are! XOGREG

    • Liz August 13, 2012 at 6:25 pm #

      Yeah, baby ! Herbs and more fresh herbs …

  9. Laura August 15, 2012 at 8:56 am #

    Two of my kids love soup – I wonder how they would feel about a cold soup? And I agree with Greg – you can’t add too many herbs!

    • Liz August 15, 2012 at 10:37 am #

      Somehow, I’m not certain kids would go for this – unless they really like salad – it’s like a liquid salad.

  10. Carol Sacks August 15, 2012 at 4:22 pm #

    Gazpacho is my favorite. What a lovely recipe, Liz. Feel better!

    • Liz August 15, 2012 at 5:23 pm #

      Thanks, Carol, and sorry to be out of touch. I have been ill since we got back from Alaska 10 days ago – bad bug. Will catch up on your posts over the weekend, always lovely.

  11. Mary Platis September 24, 2012 at 10:52 am #

    Liz, Have to make this tonight! Perfect for Meatless Monday – thanks for an outstanding recipe!
    Mary

    • Liz September 24, 2012 at 11:42 am #

      Hey, Mary, thank you – this hot weather is perfect for gazpacho.

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