Easy Healthy Gazpacho Soup Recipes

Steps:

• In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired.

Steps:

• Chop vegetables into bite-sized pieces.
• In a large bowl mix chopped canned tomatoes, tomato juice, 1-2 tablespoons cilantro, olive oil, and vinegar.
• Add all chopped vegetables and mix well.
• Refrigerate overnight or at least 2 hours.
• Serve with or without optional parsley or cilantro garnishes.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.