A coworker gave me this recipe. She made it before, but I was not able to try any because it called for a can of tomato soup which contains wheat flour. When she handed out the recipe I wanted to make this immediately with my own tomato soup! My recipe for tomato soup (see below) makes a lot of tomato soup and you will not need it all. So one of the best things about this gazpacho is you get tons of gazpacho and a lot of tomato soup too! You will have plenty of leftovers to enjoy for the next few days (depending on how many people you’re feeding).
On a hot summer day, this cold soup is perfect. It is so tasty and absolutely 100% healthy.
- 22 ounces tomato soup (or you can use 2 cans of tomato soup, undiluted)
- 3 cups tomato juice
- 2.5 cups water
- 1 chopped cucumber
- 1 chopped tomato
- 3/4 chopped green pepper
- 1 small chopped onion
- 4 tbsp wine vinegar
- 2 tbsp commercial Italian dressing
- 2 tbsp lemon or lime juice
- 2 cloves garlic, minced
- 1/2 tsp pepper
- 1/2 tsp hot sauce
- Make tomato soup. Measure out 22 ounces and pour into a large bowl.
- Add all other ingredients and stir.
- Chill for at least 6 hours.
How simple is that!? Even though there is some chopping, it is only 4 items that need to be chopped which really doesn’t take that long. Plus, you don’t have to cook anything so once it’s chopped it can go directly into the serving bowl!
Also, I know it is much easier to just open and pour in 2 cans of tomato soup, but I highly recommend trying my recipe. It really does not take that long and the chickpeas add a nice creaminess and some good protein!