© Stephanie Meyer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes about 12 cups

Andrew Zimmern’s Kitchen Adventures Andrew Zimmern adds Worcestershire sauce and herbs to his gazpacho, giving extra layers of flavor to the classic chilled soup. Slideshow: Refreshing Cold Soup Recipes

How to Make It

Step 1    

In a large bowl, toss the tomatoes with the cucumbers, green bell pepper, onion, garlic, chopped parsley, fresh basil, dried basil, oregano, olive oil, vinegar, Worcestershire sauce, lemon juice and Tabasco.

Step 2    

In a blender, puree the mixture in batches until nearly smooth. Transfer to a large bowl. Stir in the tomato juice and season with salt and pepper. Refrigerate the gazpacho for at least 4 hours or overnight.

Step 3    

Season the soup again if necessary and transfer to bowls. Garnish with yellow bell pepper, chives and parsley leaves and serve.

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