Gazpacho Soup

Some see the longer days and later sunsets as the mark of summer. Others see the pool openings as the start of it all. Or maybe even the arrival of the ice cream man and the little kiddies who run after him. (ok maybe I was one of those little kiddies last year…but whatever, the ice cream sandwich was worth it.) But for me, it is not really summer until the first batch of homemade gazpacho soup arrives in our house. Gazpacho soup is a cold tomato based soup, chock full of fresh vegetables & spices that my dad and I have made every summer for years. We take our bikes up to the farmer’s market and fill the baskets up with all the fresh vegetables we can fit. We listen to Jimmy Buffet during its wonderful creation and we fill countless mason jars with this summery dish to distribute among our friends and neighbors. If we skipped a year, we would surely face some confusion and upset. I’m not kidding. This soup is loved. We’ve always used the same base recipe, that I have included in this here blog post, but we have never once produced the exact same gazpacho soup. Every batch has different vegetables blended in, or different seasonings added. Some batches are smooth and mellow, while others are spicy and chunky. But the one thing they always have in common is a fresh delicious taste & a whole lot of love put into it. So here is the base of my family’s most prized recipe, but to really capture the secret of it, you have to put your own spin on it. Add different types of vegetables. Add every type of spice you can imagine. And really make it your own…because after you do that, it is finally truly summer.


  • 1 large cucumber, peeled
  • 1 large ripe tomato
  • 1 clove garlic
  • 1/4 cup chopped onion
  • 2 green peppers, chopped
  • 1 (24 oz) can V-8 juice
  • 2 cans (24 oz) tomato soup
  • 2 cans chopped “Mexican style” tomatoes
  • 1/2 cup white vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon caraway seeds
  • 2 tablespoons Worchestershire sauce
  • dash of tabasco sauce
  • salt & pepper to taste
  1. blend cucumber & tomato together in a blender, set aside
  2. Mix V-8, tomato soup & canned tomatoes together in a large pot
  3. Add in blended vegetables & onion, garlic, green peppers, vinegar, olive oil & Worchestershire sauce
  4. Season with caraway seeds, tabasco, salt & pepper & any additional seasonings of your choice
  5. Chill for 4 hours in fridge before serving
  6. Serve with sour cream & croutons

8 thoughts on “Gazpacho Soup

  1. I am so excited to have this recipe! But I know it will never compare to the gazpacho carried across the street from our favorite neighbors!!

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  3. I have ALWAYS wanted to try this soup & thanks to u I can make it myself! Cant wait till summer now. And I cant wait to start receing my emails.

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