Chunky Gazpacho Soup

By The Canadian Living Test Kitchen

45 people added this to their Recipe Box

This recipe makes 6 servings

You can substitute field cucumbers in this spicy soup, but be sure to seed them. Tote the soup to the picnic in a chilled flask and pack the garnish separately.

Ingredients

3 cups tomato juice 3 3cups cupstomato juice or vegetable cocktail
2 tomatoes , peeled, seeded and chopped2 2tomatotomatoes, peeled, seeded and chopped
1 sweet red pepper , cut_in chunks1 1sweet red peppersweet red peppers, cut_in chunks
2 2cups cupschopped peeled English cucumber
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
1/4 tsp pepper 1/4 1/4tsp tsppepper
Salt , optionalSalt, optional
Garnish:
Chopped Cucumber Chopped CucumberCucumbers
chopped Sweet yellow pepper chopped Sweet yellow pepperSweet yellow peppers
chopped Sweet green pepper chopped Sweet green pepperSweet green peppers
chopped Green onion chopped Green onionGreen onions

Preparation

In blender or food processor, puree juice, tomatoes, red pepper and cucumber until smooth. Stir in hot pepper sauce, pepper, and salt (if using). Just before serving, garnish with chopped cucumber, yellow and green pepper and green onion.

Keywords : Soup; Vegetarian; Blender or Juicer; Food Processor; Cucumbers;

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