Virgin Bloody Caesar Gazpacho

Lisa Kotler
by Lisa Kotler
10 bowls
30 min

I am a big lover of gazpacho, especially when it's spicy and I eat it year-round even though it is a cold soup. This gazpacho has a secret ingredient which is 2 cups of @waltercaesar classic spice mix which I use instead of tomato juice. I put all the ingredients into a blender and mixed until desired consistency. I garnish with chopped red onion, chopped red pepper, chopped cucumber, chopped parsley and a sprinkle of herbed goat cheese. The garnish added additional texture and the cheese added more flavour and creaminess. I didn’t add any sugar to offset the acid from the tomato and vinegar because there is sugar in the Walter Caesar Mix. It was amazing, healthy, filling and just missing vodka. But hell, I didn’t think that it would be good in soup.

Virgin Bloody Caesar Gazpacho
Recipe details
  • 10  bowls
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

  • 5 whole roma or heirloom tomatoes , large chunks
  • 1/2 english cucumber, cut in large chunks
  • 1 red onion, cut in large chunks
  • 1 red pepper, cut in large chunks
  • 2 celery stalks
  • 4 garlic cloves
  • 2 Tbsp flat leaf parsley
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp Worcestershire sauce
  • 2 cups Walters Caesar classic spice mix
  • Few drops of Tabasco, to taste
  • Salt and pepper to taste
  • 1/4 red onion, minced for garnish
  • 1/4 english cucumber, minced for garnish
  • 1/4 red pepper, minced for garnish
  • 1/4 cup herbed goats cheese, for garnish
  • 1/4 cup flat leaf parsley, for garnish

Put all ingredients into a blender, except garnish, and blend until desired consistency.
Pour into a very large jar or pitcher and refrigerate for up to 2 hours to allow the flavours to blend.
Pour into a bowl and add garnish to serve.
  • I didn't have enough fresh tomatoes, so I used a 28 oz whole canned tomatoes. It tasted just fine. You can also serve garnished with homemade croutons.
  • If you don't have time to refrigerate, you can serve immediately.
Lisa Kotler
Want more details about this and other recipes? Check out more here!