Ingredients

2 Large Tomatoes diced
1 chopped Green Pepper
1 tbsp Fresh Garlic
½ cup Olive Oil
3 cups Beef Broth
1 diced Cucumber
1 ½ tsp Salt
½ tsp Paprika
¼ cup Fresh Basil
¼ cup Fresh Parsley
3 tbsp Lemon juice
½ cup Tomato Paste

Instructions

Blend all ingredients in a food processor except 1 tomato and cucumber.

Add tomato and cucumber and refrigerate for 1 hour before serving.

Serve with 1 tbsp toasted breadcrumbs and 1 tbsp fresh parmesan.

If you’re tired of making the same old soup recipes, try this fresh Gazpacho. When I served this soup for Basil’s in 2005, some customers were reluctant to try a cold soup.

Once they tried a bowl of the tangy, refreshing soup, they changed their opinions and became Gazpacho fans. The fresh herbs make a huge difference. The dried versions of basil and parsley will not give the soup the same punch.

If you want to make a vegetarian version of the soup, substitute vegetable broth for the beef broth. You can also prepare the soup in a more traditional manner by blending the toasted breadcrumbs (use 1 cup) with the vegetables.

This will give the soup a thicker consistency, but I prefer serving the breadcrumbs and cheese on top.

There are infinite versions of Gazpacho. Some are spiced up with hot peppers and cumin, while others add white beans to the soup.

Try adding other fresh vegetables and herbs, and you can adjust the heat by adding fresh jalapeno the recipe.

I think the soup is better without adding heat or spices because the cucumber, tomato, and green pepper flavors are more prominent.