Hit the Bottle: Chug-Along Gazpacho Recipe

9 months ago

chug-along gazpacho

From Spain’s Andalusian community, gazpacho is a raw vegetable soup best served cold. Originally, it used to only include olive oil, garlic, and stale bread, but it eventually evolved into a variety of flavors and colors. Now, it comes in chilled bottles, a new evolution that improves its usual way of serving.


Chug-Along Gazpacho
Makes 4 (250ml) jars


2 (14.5oz) cans Diced tomatoes

1 Garlic, minced

1 Onion, chopped

1 Cucumber, peeled and chopped

1 Red bell pepper, chopped

1 Green bell pepper, chopped

½ tsp Dried basil

½ tsp Dried oregano

1 Tbsp Chopped fresh parsley

2 Tbsps Balsamic vinegar

2 Tbsps Olive oil

  • Salt and pepper, to season


  1. Blend all ingredients in a blender or food processor until desired consistency is reached. Season to taste with salt and pepper.
  2. Pour soup into clean, single-serve bottles and let cool in the refrigerator.


Recipe and photographed by by Idda Aguilar


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