Wonderful smoked meatloaf for a crowd.
| Prep Time: | 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups tomatoes, seeded and diced
- 1 cup tomato juice
- 1 cup beef broth
- ¾ cup chopped green bell pepper
- ¾ cup chopped celery
- ¾ cup chopped cucumber
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ⅓ teaspoon hot pepper sauce
- ½ teaspoon Worcestershire sauce
Instructions
- In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
Reviews
I adore this recipe. I make a few small tweaks, though. I use canned diced tomatoes with garlic and onion instead of chopping fresh, not for the time savings, but for the texture. I also skip the food processor and serve the finely diced pieces whole. Many folks prefer the crisp version.
This is fabulous! The beef stock, balsamic, cumin and Worcestershire sauce added a depth of flavor usually missing in gazpacho. Nice job! :o)
This was pretty good. I tend to like my gazpacho a bit spicier. I followed this recipe exactly and found it a little bit bland, but still very good.
I made this over the weekend both my husband and I thought it was very good. I used V8 Spicy and V8 Original (doubled the recipe). I will definately make it again.
Excellent taste and easy to prepare. We made this twice so far this summer to great reviews. One suggestion – if the local tomatoes are not really good, use canned diced tomatoes. They work really well. Also, if you have home grown basil, put in a LOT, chopped fine. Tastes like summer!
Fabulous! I’ve been making this soup every summer since 2006 and I’ve always added corn for color contrast and it works well in the medley of all the other nutritous summer vegetables!
I made this soup, everyone loved it
This was great. Even my kids (13, 10, 5) ate it and commented “this must be at least a full serving of vegetables”.
I made this soup for a 4th of July cookoout. Guests could not stop raving about it. I did change a couple of ingredients. Instead of hot sauce, I used a 1/2 of a jalapeno pepper. And I used V8 juice instead of tomato juice. Just a personal preference. Thanks for a great recipe. Will continue to look for you for more delicious recipes
Great recipe: easy and very fresh. I pureed the garlic in some of the liquid so it would be evenly distributed and put the rest of the soup briefly through a blender- just long enough to make it a little less chunky. Perfect!
actually pretty delicious. avocado slices on the side made it even better.
Changed vinegar to red wine vinegar and increased to 1/4 cup. Also increased the olive oil to about 1/2 cup. The addition of the beef broth makes this so good. I also put about 1/2 of mixture through the food processor – nice texture and good flavor.
This was awesome! I followed the advice of several others and put 3/4 of the mixture through a food processor before adding back the remainder of the veggies. I also added some additional tomato juice to make it more soupy. By the following day, everything came together great. Highly recommended.
This soup ROCKS!! It’s hot in California, this is the perfect solution! Easy to make and oh so tasty!! Thank you Nanced 35!! Very good! Will definitely make again and again!
Just made this,too sour for me,followed the recipe. Trying to save it by doctoring it up with a little sugar,but still not great.
So so delicious!
YUM! Cold soup never appealed to me, but thinking of this as a liquid salad made all the difference. Due to allergies I left out the celery, but added green bell pepper and spinach and a few more seasonings. I just whirled everything in the food processor and kept adding tomato juice until I had a more soup like consistency. I took Seansgirl’s advice and added some sliced avacado. Absolutely delicious, so healthy and very refreshing on a warm summer day. Thank you so much for a great recipe Nance!
I made this last night because I had tomatoes from my garden to use. Considering it’s cold vegetable soup, it’s good. It’s very healthy and it does taste good but I think it’s more of an acquired taste. People who may not like “different” stuff might not like this. While I’ll eat it, my boyfriend said he’d rather just dip his chips in it. 🙂
I’ve only made gazpacho with this recipe and I don’t want to know any other way!!!
Simple, healthy, delicious. I love it.
I pureed about 2/3-3/4 of the vegetables and then mixed everything together as the recipe called for. I added chopped up avocado before serving. Excellent!