Recipe Summary:
  • Vegan
  • Vegetarian
Author's Notes: A refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Our version is particularly flavorful, as it features our Neapolitan Herb Balsamic Vinegar, 18 Year Traditional Balsamic, and Basil Extra Virgin Olive Oil.

Suzie’s Fresh Summer Gazpacho Print Recipe

Serves 24 • Ready in 35min

Ingredients:

  • 3 Lbs. Ripe Tomatoes, peeled, deseeded and roughly chopped
  • 3 Large Cucumbers, peeled, deseeded and roughly chopped
  • 3 Peppers, 1 ea. of red, yellow and orange; cored, deseeded and roughly chopped
  • 1 Jalapeno, deseeded and ribs removed, though if you want it spicier, leave in the seeds and/or ribs, halved and then quartered
  • 1 Large Garlic Clove, peeled
  • 1 Medium sized Sweet Maui or Vidalia Onion, peeled and roughly chopped
  • 1 Small Red Onion, peeled and roughly chopped
  • ¼ Cup Fresh Basil Leaves, roughly chopped
  • 2 Tbs. Col. Pabst Worcestershire Sauce**
  • 1 Tbs.  LeRoux Neapolitan Herb Balsamic Vinegar**
  • 1 Tbs.  LeRoux 18 Year Traditional Balsamic**
  • Zest and Juice of 1 Lime
  • 64 oz. Tomato Juice
  • ½ -1 tsp. of Baron’s Blaze**, or your favorite hot sauce, and depending on how much heat you like
  • Salt and Pepper to taste**
  • Drizzle of  LeRoux Basil Extra Virgin Olive Oil**

Preparation:

  1. Using the steel blade in the food processor, roughly chop each of the following ingredients in turn, tomatoes, cucumbers, peppers, garlic, onion and basil; emptying each batch of vegetables into a large bowl.
  2. Process until finely chopped, but not pureed; you want to leave some texture so that you can tell what you’re eating.
  3. Stir in the Worcestershire, Balsamic Vinegar, lime juice and zest, hot sauce and tomato juice.
  4. Stir until thoroughly combined. Taste and adjust salt, pepper and hot sauce seasoning to taste.
  5. Chill in the refrigerator at least 1 to 2 hours before eating. The longer the ingredients are chilled together, the more the flavors will meld.
  6. Drizzle a small amount (1/2 tsp. – 1 tsp.) of Basil Extra Virgin Olive Oil around the top of each bowl of gazpacho.
  7. Serve with a nice baguette with olive oil for dipping.
** Available at LeRoux Kitchen