Chunky Gazpacho

By TasteFood
June 24, 2011
21 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: There is nothing mushy about this gazpacho. It's chock-full of diced vegetables - a veritable salad bowl of soup, if you will, which is why we refer to it as The Liquid Salad. The result is a chilled soup loaded with crunch, spice and south of the border heat, which is at once thirst quenching and satisfying to eat. (And when it's super-hot outside, crunching our soup is usually all of the exercise we can manage).TasteFood

Serves: 6-8

  • 32 ounces tomato juice
  • 4 medium vine-ripened tomatoes, diced, with juices
  • 2 spring onions, white parts thinly sliced, green parts reserved for garnish
  • 1 English cucumber with skin, seeded, cut in 1/4 inch dice
  • 1 large red bell pepper, seeded, cut in 1/4 inch dice
  • 1 small fennel bulb, fronds removed, finely chopped
  • 1 large carrot, finely diced
  • 1 small red onion, finely chopped
  • 1 jalapeno pepper, minced
  • 1 large garlic clove, minced
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 tablespoon extra-vrigin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon Tabasco sauce, or to taste
  • 1/2 cup cilantro (or parsley), finely chopped
  1. Combine all of the ingredients, except the green parts of the spring onions and cilantro, in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours.
  2. Before serving, stir in the cilantro. Garnish with additional cilantro and the sliced green parts of the spring onions.

More Great Recipes:
Soup|Vegetable|Serves a Crowd|Summer|Gluten-Free|Vegan|Vegetarian