This was my first time making a cold soup. I’m not gonna lie, cold soup used to scare me a bit. It just didn’t seem right, soup is supposed to be hot! But, I am a mature adult and can admit when I am wrong, and boy was I wrong about cold soup. I love it! So perfect in the summer, especially during a heat wave. And this one is super healthy. It was my post labor day (aka post 3 day drinking binge) detox meal, and I loved every bite. The pioneer woman is my hero, I just love everything about her, especially her recipes. I want to move to Oklahoma and eat Gazpacho with her while petting her adorable Bassett hounds. Who knew cold soup could have such an effect on me?!
Serves 4 (or 2 if you’re extra hungry)
- 1 garlic glove, Minced
- 1/4 cup Red Onion, Diced
- 1/2 Large Cucumber, Diced
- 3 whole Roma Tomatoes, Diced
- 1 small Zucchini, Diced
- 1 stalk Celery, Diced
- Salt and Pepper, to taste
- 2 cups Tomato Juice
- 2 TB Extra Virgin Olive Oil
- 1 TB Red Wine Vinegar
- 1 TB White Sugar
- 3-4 dashes hot sauce (more if you like it spicy)
1. In the bowl of a food processor or in a blender, combine the garlic, red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, hot sauce, and a dash of salt and pepper.
2. Pulse the ingredients together until blended well.
3. Pour the mixture into a large bowl and add the rest of the tomato juice, and remaining half of the onion, cucumber, tomato, zucchini, and celery.
4.Stir mixture together and check the seasonings, adding salt and pepper if needed. Chill soup for at least 2 hours, as it is best very cold.
5. Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with fresh avocado, grilled shrimp, and sour cream and fresh cilantro if desired. Garlic bread also goes great with this soup!
Source: Adapted from The Pioneer Woman