Cold Gazpacho Soup

I’m convinced that Gazpacho is only categorized as soup because it’s full of veggies and brightened with vinegar. Let’s be honest. A spoon doesn’t do it justice. This is a drink to be guzzled from a large glass or mug on a hot day or, yes, for breakfast. That tag wasn’t an accident. I love cold soup for breakfast!

I like mine with a little bit of a kick, but if you don’t, I’ll leave that optional.

I cannot stress enough how important fresh veggies are to this recipe. Supermarket fresh is fine, but local farmer’s market fresh or right from the garden fresh is ideal.

Cold Gazpacho Drink Soup


  • 2 Cans Diced Tomatoes
  • 1 Cup Tomato Juice
  • 1 Cup Diced Cucumbers
  • 1 Cup Diced Carrots
  • 3 Stalks of Diced Celery
  • 1/2 Cup Diced Red Onions
  • 1 Clove Diced Garlic
  • 1/2 Diced Red Bell Pepper
  • 1/2 Diced Yellow Bell Pepper
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Pepper
  • Juice of 1 Lime
  • Thinly Sliced Lemon
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Dill
  • 1 Tablespoon Worcestershire Sauce
  • 1 1/2 Teaspoons Balsamic Vinegar
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 1 Tablespoon Chiffonade of Fresh Basil
  • 1/2 Teaspoon Red Tabasco Pepper Sauce (optional)


  1. Drizzle a tiny bit of olive oil into a large skillet, and saute the diced onions, carrots, and peppers for no more than 2 minutes on medium/low heat with salt and pepper to taste.
  2. Saute diced garlic for 1 minute.
  3. Add all ingredients except basil and lemon slices to a blender or food processor and liquefy for 2 minutes.
  4. Refrigerate for at least 2 hours before serving. Top with basil and garnish with a lemon slice.


Add a bit of beef bouillon powder to the blend and a shot of vodka and call friends over for the best doggone Bloody Mary they’ve ever had.

Is it a soup or a cocktail?

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food geek, nerd, mom, cancer survivor, weight loser, spaz, musician, writer, silly head, Jesus freak

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