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Red Gazpacho Soup

This is the perfect soup for your long hot summers! This recipe is from Martha Stewart's new cookbook, Martha 100.

Course Cold Soup
Cuisine American
Keyword cold soup, gazpacho, summer, tomato soup
Servings 8 people
Author Martha Stewart

Ingredients

  • 5 tomatoes, cored and cut into quarters
  • 1 cucumber, peeled, seeded, and cut into 1 -inch pieces
  • 3 celery stalks, cut into 1/2- inch pieces
  • 1 red onion, cut into 1/2-inch pieces
  • 2 red peppers, seeded, deribbed, and cut into 1/2 -inch dice
  • 1/2 jalapeno chile, minced, (ribs and seeds removed) for less heat, if desired.
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh flat-leafed parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup ketchup
  • 1 tablespoon kosher salt, more if needed
  • 1 teaspoon hot sauce, such as Tabasco
  • Halved cherry tomatoes, and cilantro sprigs for serving

Instructions

  1. Put all the ingredients, except the garnishes, in a large bowl. Add one cup water and stir until combined. Cover and let marinade in the refrigerator overnight, or up to 2 days.

  2. Working in batches, process the soup in a food processor or blender until the vegetables are mostly smooth. Season with additional salt and served chilled. Top with cherry tomatoes and cilantro, if desired.