Golly! That’s Good (Vegan) Gazpacho Recipe

Thu, Dec 22, 2011

Healthy Recipes, Soups

I love cooking and preparing foods and soups are especially some of my favorites. Even better is a soup that you don’t have to cook! Gazpacho is such a quick, easy and healthy recipe that anyone can do in 20 minutes or less. My dad used to make Gazpacho all the time while I was growing up so I’ve got fond memories of it too.

Here’s my favorite Gazpacho recipe that’s so simple anyone can make it:

Golly! That’s Good Gazpacho Recipe

Gazpacho image

Golly! That's Good Gazpacho

Prep time: 20 minutes

Serves 6-8

1 red onion

4 tomatoes

½ medium cucumber

3 cloves garlic, crushed

3.5 cups tomato juice

Himalayan sea salt to taste

Pepper to taste

¼ cup olive oil

¼ cup balsamic vinegar

Preparation Directions:

Finely chop the onion, tomatoes, and cucumber and put them in a large bowl with garlic. Stir in the juice, salt, pepper, olive oil and vinegar and mix well. Refrigerate until cold and serve the Gazpacho chilled.

For those of you who like an extra spicy kick, you can add tabasco sauce or your favorite hot sauce!

P.S. Want to get healthy, fit and lose weight? Not sure what to do or who to trust?

If so, click here to grab your free copy of Dr. Corson's Top 5
Nutrition Tips right now.

, , , , , , ,

4 Comments For This Post

  1. Dorotha Broadhead Says:

    Great recipe!

  2. Debbie @ Easy Natural Food Says:

    Wow, Gazpacho, what a great idea! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:

    I hope to see you there!

  3. Sandra Says:

    Um, sorry, while this looks very tasty, it isn’t gazpacho. Check any standard Spanish recipe book. You don’t CHEW it.

    If you don’t believe me, you can ask my Spanish mom.

  4. Tom Corson-Knowles Says:

    Hey Sandra, some people blend Gazpacho and some don’t. You could easily take the same recipe and just blend it and it would be like your familiar Spanish version. A lot of chefs in America just do chunky Gazpacho and don’t blend it.

Leave a Reply

Powered by WishList Member - Membership Software