Speedy Gazpacho Soup(Makes 6 Cups Or 8 First Course Servings.)
A quick, flavorful cold soup blending tomato, onion, green pepper, and seasonings, perfect for refreshing summer starters or light lunches, with a tangy tomato base.
Ingredients
- 2 (10 3/4 oz.) cans condensed tomato soup ⓘ
- water ⓘ
- 2 beef flavored bouillon cubes ⓘ
- 1/4 cup red wine ⓘ
- 2 tablespoons minced onion
- 1 tablespoon salad oil ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1/8 teaspoon hot pepper sauce ⓘ
- 2 medium tomatoes, diced ⓘ
- 1 small green pepper, diced ⓘ
- corn chips ⓘ
Instructions
- Two and a half hours before serving, pour undiluted tomato soup into a large bowl.
- In a small saucepan, heat 2 cans of water to boiling; remove from heat.
- Stir in bouillon cubes until dissolved. Add the broth to the tomato soup, stirring until well blended.
- Stir in vinegar, minced onion, salad oil, salt, Worcestershire sauce, hot pepper sauce, and the diced tomatoes and green pepper.
- Cover and refrigerate for at least 2 hours until well chilled.
- Serve garnished with corn chips.
Tips & Substitutions
For a fresher taste, consider using homemade tomato soup instead of canned. You can substitute the red wine with apple cider vinegar or lemon juice for a tangy twist. If you prefer a smoother texture, blend the ingredients in a food processor. Adjust the heat by varying the amount of hot pepper sauce according to your taste. This recipe is a quick and delightful way to use up ripe tomatoes during summer.
Serving Suggestions
This Speedy Gazpacho pairs beautifully with crunchy corn chips for added texture. For a complete meal, serve it alongside a light salad or a sandwich, like a turkey club. It's also a great appetizer before heartier dishes such as Beef Ball Casserole Supreme. Garnish each bowl with fresh herbs like basil or cilantro for an extra burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time. To serve, simply ladle the soup into bowls chilled. If reheating, do so gently on the stove over low heat, adding a splash of water if it becomes too thick. Avoid microwaving to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Speedy Gazpacho Soup(Makes 6 Cups Or 8 First Course Servings.) contains roughly 324 calories, with 2g protein, 20g carbohydrates, and 27g fat. Note that it is relatively high in sodium, at 820mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the gazpacho up to 24 hours in advance. Just ensure it is well covered in the refrigerator. The flavors develop further as it sits, making it even tastier when served the next day. Just give it a good stir before serving.
What can I use instead of beef bouillon?
You can substitute beef bouillon with vegetable bouillon cubes for a vegetarian version. Alternatively, use mushroom bouillon for a rich umami flavor. Adjust the salt in the recipe accordingly, as bouillon can vary in sodium content.
How can I make this soup spicier?
To increase the heat, add more hot pepper sauce to your taste. You can also incorporate diced jalapeños or a pinch of cayenne pepper. For a smoky flavor, try adding smoked paprika. Remember to taste as you go to find the perfect balance for your palate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).