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Gazpacho Soup


Cold Tomato Soup

Rate this recipe 4.1/5 (16 Votes)


  • In your blender combine:1 (10-oz.) can condensed tomato soup
  • 1 soup can cold water
  • l cup thinly sliced and quartered cucumber (removing seeds if large)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup olive oil
  • 2 tbsp. white wine vinegar
  • 1 clove garlic finely chopped
  • 2 drops Tabasco
  • pinch of salt
  • pinch of pepper


Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget


Step 1

Blend thoroughly refrigerate at least 4 hours. Just before serving, blend briefly, serve in chilled dishes.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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