Beazell's Cook Book

Chilled Gazpacho Soup

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Chilled Gazpacho Soup  




1 1/2 pound vine-ripened tomato, peeled, seeded and chopped

Spicy V-8 Juice

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup cilantro , chopped

1/4 cup extra-virgin olive oil

1 lime, juiced

2 teaspoons champagne vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon ground cumin

3 tablespoons Beazell's Cajun Seasoning



Fill a 6 quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath;allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, cilantro, olive oil, lime juice, champagne vinegar, Worcestershire, cumin, Beazell’s Cajun Seasoning and stir well to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or overnight.

Optional serving toppings: minced celery, diced avocado, crispy minced bacon, finely minced jicama, sour cream.


Only registered unsers may submit comments, please log in if you want o comment