Rainbow Gazpacho

July 26, 2010
Author Notes

This simple chilled soup comes out a different blend of colors each time I make it. I keep a batch of this in the fridge and we snack on it all week long during summer. Don't worry if your 'looms are a little soft; they ripen quickly. The other vegetables provide enough "crunch" for texture. To my taste, the soup needs no added salt. I spice up my bowl with an extra squeeze of lemon and a dash of Sriracha. Caterpillars ate my basil when I wasn't looking, so I threw in a handful of dill. Parsley works just as well, whatever fresh herbs are available in the garden or look good at the market. —Lizthechef

  • Serves half a gallon of soup
  • 4 good-sized heirloom tomatoes, cored and cut into large chunks
  • 1 yellow bell pepper, cored, seeded and cut into large chunks
  • 1 orange bell pepper, cored, seeded and cut into large chunks
  • 1 large red onion, peeled and cut into large chunks
  • 1 English cucumber, seeded and cut into large chunks
  • 4 cloves of garlic, peeled
  • 1/2 cup fresh dill
  • one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie"
  • 1/4 cup best quality olive oil
  • 1/4 cup apple cider vinegar
  • juice of one Meyer lemon (or any lemon)
  • kosher salt and ground pepper (optional)
In This Recipe
  1. Using a food processor, chop first the tomatoes, then the peppers, next the cucumber and finally the onion. Combine all the chopped vegetables in a large, non-reactive bowl.
  2. Next, chop the garlic and fresh dill in the processor. Add to vegetables.
  3. Pour in the vegetable juice and stir to combine.
  4. Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.
  5. Chill several hours before serving.

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