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

Andrew Zimmern
December 2013

Gallery

© Stephanie Meyer

Recipe Summary

total:
30 mins
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Make Ahead

The gazpacho can be refrigerated for up to 2 days.

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