Chunky Gazpacho Soup is my favorite summertime soup! It’s loaded with corn, bell peppers and cucumbers and with a dollop of sour cream it’s the perfect soup for a hot day!
I love Gazpacho Soup. I love soup but sorry when it’s 100 degrees outside the last thing I want to do it simmer a hot soup in my hot kitchen for an hour. My kitchen is not the place to be in during the summer. You know why? The reason will make you laugh… in this world class kitchen (please note the sarcasm) the air conditioning vent blows out in front of the stove. If the stove is on and the a/c is running, the air from the a/c blows out the fire. Combine the China summer heat with a lit stove and no a/c and it’s seriously an oven in there.
But Chunky Gazpacho Soup doesn’t need a stove so I LOVE IT!! You can put any veggies you want in there too. I used to have a garden in Toledo, and I would use my freshly picked tomatoes and then whatever other veggies I was in the mood for. Since I’ve made this recipe a zillion times, I do have favorite Chunky Gazpacho Soup vegetables… corn, red and yellow bell peppers, cucumbers and tomatoes. Simply cut up the vegetables, add the tomato sauce, red wine vinegar (which adds a great flavor!), some olive oil and basil. Put the soup in the fridge for a few hours so the flavors meld and enjoy. Just add a dollop of sour cream!
Chunky Gazpacho Soup is my favorite summertime soup! It's loaded with corn, bell peppers and cucumbers and with a dollop of sour cream it's the perfect soup for a hot day!
4 hr, 10 Prep Time
4 hr, 10 Total Time
- 2 large Tomatoes, diced
- 2 Bell Peppers, any color, diced
- 1 English Cucumber, seeded and diced
- 1 Corn, kernels only, cooked
- 1/2 Red Onion, diced
- 1 Garlic Clove, minced
- Small Bunch Basil, chopped
- Small Bunch Green Onions, chopped
- 4 cups Tomato Juice
- 4 tablespoons red wine vinegar
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Sour Cream, to serve
- Stir together all of the ingredients.
- Refrigerate for at least 4 hours to overnight.
- Serve with sour cream.