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Gazpacho

Print Recipe
Gazpacho
Makes about 7 (16 oz) pints

Prepare this classic cold vegetable soup to enjoy on hot summer days or remind you of the fresh taste of summer year round.

You will need:


2 lb tomatoes, peeled, cored and seeded (about 6 medium)
1 lb cucumbers, peeled, seeded, chopped (about 2 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green pepper (about 1 large)
1/2 cup chopped celery (about 1 stalk)
5 cups tomato juice
1/2 cup red wine vinegar
2 Tbsp hot pepper sauce
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
7 (32 oz) quart freezer safe glass jars with lids and bands or plastic storage caps

Directions:

1.) COMBINE all ingredients in a large bowl.
2.) LADLE soup into clean jars leaving 1/2 inch headspace. Place lids and bands or plastic storage caps on jars. Twist on lids. Label.
3.) FREEZE up to 1 year.

Half Recipe

Makes about 3 (16 oz) pints

You will need:


1 lb tomatoes, peeled, cored and seeded (about 3 medium)
1/2 lb cucumbers, peeled, seededand chopped (about 1 medium)
1/2 cup chopped onion (about 1/2 large)
1/2 cup chopped green pepper (about 1/2 large)
1/4 cup chopped celery (about 1/2 stalk)
2-1/2 cups tomato juice
1/4 cup red wine vinegar
1 Tbsp hot pepper sauce
1/2 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
3 (16 oz) pints freezer safe glass jars with lids and bands or plastic storage caps

Directions:

1.) COMBINE all ingredients in a large bowl.
2.) LADLE soup into clean jars leaving 1/2 inch headspace. Place lids and bands or plastic storage caps on jars. Twist on lids. Label.
3.) FREEZE up to 1 year.