Ingredients
Vegetables
- 3 stalks celery, diced
- 1 seedless hot-house cucumber with skin on, diced
- 1 zucchini, diced
- 3/4 medium red onion, diced
- 6 cocktail or campari tomatoes, diced
Liquids
- 4 cups tomato juice (such as V-8)
- 1/4 cup extra virgin olive oil (or grapeseed oil)
- 1/4 cup red wine vinegar
Seasonings and Others
- 2 cloves garlic, pressed or minced
- 2 tablespoons granulated sugar
- 2 tablespoons Cholula hot sauce (or other hot sauce to taste, optional)
- 1 tablespoon celery salt
- 1 tablespoon garlic salt
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup sour cream
- Fresh chives, for garnish
Instructions
- Prepare and blend base vegetables: In the bowl of a food processor or blender, combine half of the diced celery, cucumber, zucchini, red onion, and 2 cups of the tomato juice along with pressed or minced garlic, olive oil, red wine vinegar, granulated sugar, hot sauce (if using), celery salt, and garlic salt. Pulse the mixture until well blended and smooth.
- Incorporate remaining tomato juice: Add the remaining 2 cups of tomato juice to the blended mixture and pulse a few times to combine thoroughly without over-blending.
- Add remaining vegetables: Add the rest of the diced celery, cucumber, zucchini, and diced tomatoes to the mixture. Pulse just once or twice to incorporate while keeping some texture. Season with kosher salt, freshly ground black pepper, and adjust hot sauce to taste.
- Chill the gazpacho: Transfer the soup to a covered container and refrigerate for at least 1 hour to allow flavors to meld and the soup to become nicely chilled.
- Serve with garnishes: Before serving, thin the sour cream slightly with a little water and drizzle it over the soup. Top with freshly chopped chives for a bright finish and added flavor.
Notes
- For best flavor, use fresh, ripe vegetables and high-quality tomato juice.
- The hot sauce is optional and can be adjusted or omitted based on spice preference.
- If you prefer a vegan option, substitute the sour cream with a plant-based alternative or omit it entirely.
- Gazpacho can be made up to a day in advance and kept chilled in the refrigerator.
- You can serve this soup with crusty bread or as a light appetizer on warm days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Low Fat
