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Macho Gazpacho

Don't be afraid to ask a restaurant for a recipe of a favorite menu item.

Fresh and colorful at the starting line

I have never been a fan of cold soup. But on a hot summer night, there is nothing better than a large bowl of crunchy, freshly diced vegetables in a refreshing broth. Add Tabasco, pepper and herbs and this bowl of goodness packs a mighty punch.

Gazpacho soup is always an interpretation. No two recipes taste alike. I have made several over the years, usually in the summer, but this one is my absolute favorite. At a McCormick & Schmick’s owned, M & S Grill, my options are limited as they serve mainly steak and seafood. So I placed a double order of their seasonal Gazpacho Soup and was blown away. So I asked for the recipe and they obliged.

This recipe makes approximately 1/2 gallon. Refrigerate and enjoy a cup each night in place of a salad or serve as a main meal with your favorite topping (mine is fresh avocado).

4 1/2 cups tomato juice
1/2 cup canola oil*
1/2 cup olive oil*
3/4 cup red wine vinegar
1 T cumin
1 T salt
1 T pepper
1 T Tobasco (hot sauce)
1 T chopped garlic
2 green bell peppers, diced
1 yellow pepper, diced
2 cucumbers, peeled and diced
7 roma tomatoes, diced
4 green onions, diced
1 T fresh cilantro, chopped
1 T sugar
1/2 T celery salt

M & S Grill recipe suggests that you blend the first 9 ingredients and then fold in the remaining ingredients. I prefer a chunky Gazpacho so I skip the blending.

*The oil in this recipe gives the soup a rich flavor. I usually cut back on the amount specified because I think it’s excessive and unnecessary. A little oil gives a lot of flavor. You could eliminate the oil completely for a very low calorie soup.

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