Gazpacho Soup (Vegan Recipe) + Barb's Kitchen Commentary

You'll find all the recipes compiled by our Chapel community in our cookbook, Gather Round Our Table, available to order online here (or we have some copies available at the Chapel).

Barb's Kitchen Commentary

(Originally published in 2024) •••  Cold and soup are two words that just don't go together for me.  I would be leery of anything that has G-A-Z as the first three letters -- a soup that comes with it's own warning!  Anyway...since Susan is going away on another trip, I thought we'd feature one of her recipes this week.  The ingredients are like some kind of V-8 juice on steroids - minus the celery.  You basically throw all your fresh vegetables in a bowl and dump your spice cabinet into it and then throw it in the fridge. I would be just happy to open the can of tomato juice and pour it in a glass and forget the rest.  I'm just a simple girl raised on garden tomatoes and home canned juice.  I don't need all that fancy stuff.  Although I thought we might be getting somewhere when I saw Red Wine but was highly disappointed when it was followed by Vinegar.  ••• 

What do you think? Are you a "cold soup" person? Have you tried this recipe? Share in the comments!

Gazpacho Soup (Vegan)

From the Kitchen of:  Susan Bauer (Eileen Bauer)

Ingredients

1 (46-oz) can tomato juice

1 medium onion, finely chopped

2 large tomatoes, peeled and chopped

1 green pepper, finely chopped

1 cucumber, peeled, seeded and diced

2 scallions, minced

1 clove garlic, crushed

1/4 cup chopped fresh parsley

2 tablespoon olive oil

2 tablespoon lime juice

2 tablespoon red wine vinegar

1 1/2 tablespoon Lemon juice

1 teaspoon dried whole tarragon

1 teaspoon dried whole basil

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

Dash of hot sauce  

Directions

Combine all ingredients, stir well.

Chill at least 2 hours.

Better if you chill overnight.

It might look something like this...