My family and I love Spanish-type foods, and usually enjoy them at least once a week. As I was looking over different recipes for classic gazpacho, I noticed that it was very similar to salsa. So all I needed to do was add a few more ingredients, and Salsa Gazpacho Soup was born.
This soup is super tasty! I seriously wasn’t expecting it to be so good. I’m a texture girl, and prefer my soup a little chunky. But if you like your gazpacho smooth, feel free to process all of the ingredients in the blender, in two batches.
- 6 roma tomatoes, diced and divided
- 2 medium cucumbers, peeled, diced and divided
- 1 medium yellow bell pepper, cored, seeded, diced and divided
- 1 stalk celery, diced and divided
- 1 small sweet onion, diced and divided
- 4 cups tomato juice
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 1/2 teaspoon salt
In a blender combine half the tomatoes, cucumber, bell pepper, celery, onion, and tomato juice. Then add all the cilantro, olive oil, lime juice, garlic, sugar, and salt. Pulse until all ingredients are blended well.
Pour into a large bowl and add the rest of the tomato juice, tomatoes, cucumber, bell pepper, celery, and onion.
Stir mixture together and check seasoning, adding salt if needed.
Refrigerate at least 2 hours before serving.
Garnish with your choice of sour cream, chopped avocado, chopped tomato, chopped onion, and chopped cilantro.
Soup can be stored in the refrigerator for up to 3 days