For an even smoother texture, consider using a high-quality, clear tomato juice. Adjust the amount of hot pepper sauce to your liking. A dash of smoked paprika can also add a delightful depth of flavor. Garnish with a swirl of olive oil and a sprinkle of fresh herbs, such as parsley or basil, just before serving. Serve chilled.
Nancy's Boiled Gazpacho
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME6 hrs 25 mins
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SERVING6 People
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VIEWS30
A chilled summer classic, Boiled Gazpacho is a vibrant and flavorful soup, perfect for beating the heat. This updated version elevates the traditional recipe with a richer broth and a harmonious balance of fresh vegetables and zesty seasonings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium633 mg
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Sugar6 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, bring the tomato juice to a simmer over medium-high heat. (5 minutes)
02
StepStir in the beef bouillon cubes until completely dissolved, ensuring a rich and savory base. (2 minutes)
03
StepRemove the saucepan from the heat.
04
StepGently fold in the chopped tomato, cucumber, onion, green bell pepper, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce.
05
StepCover the saucepan tightly and refrigerate for at least 6 to 8 hours, or preferably overnight, to allow the flavors to meld and deepen.
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Please Rate
Ramiro Rau
Jun 18, 2025I was skeptical about boiling gazpacho, but it was surprisingly good! The simmering really brought out the sweetness of the tomatoes.
Pansy Walter
Mar 14, 2025I added a pinch of sugar to balance the acidity of the tomatoes, and it was perfect!
Llewellyn Terry
Mar 8, 2025This is such a unique take on gazpacho. It's perfect for a summer evening when you want something light but flavorful.