icy gaspacho

July 31, 2009
icy gaspacho

Test Kitchen-Approved

Author Notes:

This is made with raw vegetables, and is slushy and cooling. It couldn't be easier and is really refreshing on a boiling day when you don't want to turn on the stove.


Serves: 6


  • 1 large cucumber
  • 3 big tomatoes
  • 1 slice red onion
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/8 cup vinegar
  • 1 cup tomato juice
  • 2 ears of corn
  • 1 poblano pepper
In This Recipe


  1. puree first 7 ingredients in a food processor or blender.
  2. add pepper, diced.
  3. cut off the kernels from a raw cob of corn and add them to the soup.
  4. salt and pepper to taste.
  5. put in fridge to serve cold.

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