Bill’s Chunky Gazpacho
My good friend Carol treated me to a bowl (2 bowls actually) of this delicious chunky gazpacho recently. The recipe came from her friend Bill, a neighbor of hers in the 1980’s. Bill has passed on, but his recipe continues to be shared with love.
Topped with a dollop of sour cream and served with a crusty buttered roll, this was the perfect lunch between friends. And oh so healthy!
- 1 1/2 cups tomato juice
- 1 tomato, chopped
- 1 beef bouillon cube
- 1/2 cup cucumber, unpeeled and chopped
- 1/2 cup celery, diced
- 1/2 cup zucchini, diced
- 1/4 cup green pepper, chopped
- 1/4 cup onion, chopped
- 2 tbsp wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp Italian seasoning blend
- 3 drops red pepper sauce, or more to taste
- Fresh-ground pepper to taste
- Heat tomato juice to boiling. Add bouillon cube or broth. Stir until dissolved.
- Turn off the heat. Add remaining ingredients. Add salt and pepper if desired.
- Cool, then chill for several hours or overnight before serving.
- Serve cold or at room temperature.
- I like to increase the amount of vegetables for a heartier soup.
- Note that some bouillon brands contain gluten.
- 8 oz beef broth can be substituted for the bouillon. Add extra salt if needed.
- Adding a dollop of sour cream or some cubed avocado adds a nice creamy touch.