This traditional no-cook gazpacho is a mix of fresh vegetables and store-bought tomato based vegetable juice for a perfect blend of smooth and chunky vegetable textures.
Course Appetizer, Main Course
Cuisine Spanish
Keyword traditional gazpacho
Prep Time 1 hourhour10 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Calories 139kcal
Ingredients
3stalks celery, diced
1seedless hot-house cucumber with skin on, diced
1zucchini, diced
¾whole medium red onion, diced
4cupstomato juice such as V-8
2clovesgarlic, pressed or minced
¼cupextra virgin olive oil or grapeseed oil
¼cupred wine vinegar
2tablespoonssugar
2tablespoonsChohula hot sauce or other hot sauce to taste
1tablespooncelery salt
1tablespoongarlic salt
6cocktail or campari tomatoes, diced
Kosher salt and freshly ground black pepper
¼cupsour cream
Fresh chives for garnish
Instructions
In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt.
Pulse all of ingredients until well blended. Add the rest of the tomato juice and pulse to mix.
Add the celery, cucumber, zucchini, and the diced tomatoes and pulse once or twice. Season with kosher salt and freshly ground black pepper and adjust the hot sauce to taste.
Chill the soup for at least 1 hour before serving.
Serve the soup with a drizzle of the sour cream that has been thinned with a bit of water. Top with fresh chopped chives.