This easy and refreshing Pioneer Woman Gazpacho is the perfect cold soup for hot summer days. With a mix of fresh veggies like tomatoes, cucumber, and zucchini, it’s a quick, nutritious, and flavorful dish. You can easily customize it with your favorite garnishes, like creamy avocado and grilled shrimp, for extra deliciousness!
Ingredients Needed
- 2 cloves garlic, minced
- 1/2 red onion, diced (divided)
- 1 large cucumber, diced (divided)
- 5 Roma tomatoes, diced (divided)
- 1 zucchini, diced (divided)
- 2 stalks celery, diced (divided)
- 1 quart (4 cups) tomato juice (divided)
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- 2 tbsp white sugar
- 6 dashes Tabasco sauce
- 1 dash salt (to taste)
- 1 dash black pepper (to taste)
- Avocado, sour cream, cilantro, grilled shrimp, and grilled bread (for garnish)
How To Make Gazpacho Recipe
- Blend the base: Combine the minced garlic, half of the red onion, half of the cucumber, half of the tomatoes, half of the zucchini, half of the celery, 2 cups of tomato juice, olive oil, red wine vinegar, sugar, Tabasco sauce, and a dash of salt in a food processor or blender. Pulse until the mixture is smooth with a speckled texture.
- Add more veggies: Pour the blended mixture into a large bowl, then add the remaining tomato juice, and half of the remaining diced onion, cucumber, tomato, zucchini, and celery. Set the rest aside for garnish.
- Adjust seasoning: Stir everything together and taste for seasoning, adding more salt if needed. Chill the soup for at least 2 hours to make sure it’s very cold.
- Garnish and serve: Once chilled, stir the soup again, taste for seasoning, and adjust if necessary. Ladle the gazpacho into bowls, then garnish with the reserved diced vegetables, a slice of avocado, a dollop of sour cream, and cilantro. Top each bowl with grilled shrimp and serve with grilled slices of bread. Enjoy this refreshing summer dish!
Recipe Tips
- Chill thoroughly: Make sure to chill the gazpacho for at least 2 hours to ensure it’s served cold. This helps the flavors come together and makes it extra refreshing.
- Adjust seasoning to taste: Before serving, taste the soup and add more salt, pepper, or Tabasco if needed. The seasoning is key to getting the perfect flavor.
- Use fresh ingredients: Fresh, ripe vegetables will give the soup its best taste and vibrant color. Try to use the freshest produce you can find.
- Customize toppings: Add your favorite toppings, like grilled shrimp, avocado, or sour cream. This makes the dish even more delicious and personalized.
- Serve with grilled bread: Grilled bread is a perfect accompaniment to the cold soup. It adds a crispy texture and makes the meal more satisfying.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers gazpacho in the fridge. Store it in an airtight container for up to 3 days.
- Reheating: Leftovers gazpacho is best served cold, so it’s not recommended to reheat. If you prefer it warm, gently heat it on the stove over low heat for about 5-10 minutes, but be careful not to overcook.
Nutrition Fact
Serving Size: 1 cup (227g)
- Calories: 100
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 500mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman Gazpacho Recipe
Description
This easy and refreshing Pioneer Woman Gazpacho is the perfect cold soup for hot summer days. With a mix of fresh veggies like tomatoes, cucumber, and zucchini, it’s a quick, nutritious, and flavorful dish. You can easily customize it with your favorite garnishes, like creamy avocado and grilled shrimp, for extra deliciousness!
Ingredients
Instructions
- Blend the base: Combine the minced garlic, half of the red onion, half of the cucumber, half of the tomatoes, half of the zucchini, half of the celery, 2 cups of tomato juice, olive oil, red wine vinegar, sugar, Tabasco sauce, and a dash of salt in a food processor or blender. Pulse until the mixture is smooth with a speckled texture.
- Add more veggies: Pour the blended mixture into a large bowl, then add the remaining tomato juice, and half of the remaining diced onion, cucumber, tomato, zucchini, and celery. Set the rest aside for garnish.
- Adjust seasoning: Stir everything together and taste for seasoning, adding more salt if needed. Chill the soup for at least 2 hours to make sure it’s very cold.
- Garnish and serve: Once chilled, stir the soup again, taste for seasoning, and adjust if necessary. Ladle the gazpacho into bowls, then garnish with the reserved diced vegetables, a slice of avocado, a dollop of sour cream, and cilantro. Top each bowl with grilled shrimp and serve with grilled slices of bread. Enjoy this refreshing summer dish!
Notes
- Chill thoroughly: Make sure to chill the gazpacho for at least 2 hours to ensure it’s served cold. This helps the flavors come together and makes it extra refreshing.
- Adjust seasoning to taste: Before serving, taste the soup and add more salt, pepper, or Tabasco if needed. The seasoning is key to getting the perfect flavor.
- Use fresh ingredients: Fresh, ripe vegetables will give the soup its best taste and vibrant color. Try to use the freshest produce you can find.
- Customize toppings: Add your favorite toppings, like grilled shrimp, avocado, or sour cream. This makes the dish even more delicious and personalized.
- Serve with grilled bread: Grilled bread is a perfect accompaniment to the cold soup. It adds a crispy texture and makes the meal more satisfying.
Pioneer Woman Gazpacho Recipe