This summer gazpacho is the perfect refreshing soup for when the summer heat has you down. Fresh and flavorful, this soup is a winner.
Total Cost: $5.14 recipe / $0.86 serving
28 ozcancrushed tomatoes $0.94
2cupsV8 juice, spicy or regular$0.92
1small yellow onion $0.12
1large cucumber $0.50
2small tomatillos, optional$0.49
1/4bunch parsley $0.17
1/4bunch cilantro $0.13
1Tbspor 2 cloves minced garlic $0.25
1Tbspolive oil $0.12
to taste pepper $0.05
1medium lemon or lime, juiced$0.25
1medium avocado $0.79
Wash, seed and finely dice the cucumber, jalapeno, tomatillo and yellow onion. Split the chopped veggies into two bowls. Half will be pureed with the other soup ingredients and the other half will be added at the end for texture.
In a blender combine the crushed tomatoes, half of the chopped veggies, the minced garlic, parsley, cilantro, olive oil, lemon, salt, pepper and half of the V8. If all of the V8 will fit in your blender, go ahead and add all of it but don’t let the liquid exceed 3/4 of the blender’s volume. Puree these ingredients on a fairly low setting until almost smooth (see photo below). Taste and adjust the salt and pepper to your liking.
Pour the contents of the blender into a bowl and stir in the remaining chopped veggies and remaining V8 juice. Dice the avocado and either sprinkle on just before serving or stir into the soup. If you stir it in, the acid from the tomatoes and lemon will keep it from browning. Let the soup chill for at least 30 minutes to blend the flavors. Serve cold!