Recipe summary

Hands-on time:
25 mins. to 45 mins.
Baking time:
9 mins. to 10 mins.
Total time:
34 mins. to 55 mins.
Yield:
about 12 servings
Gazpacho, a cold soup featuring fresh tomatoes, cucumbers, peppers, and scallions, is surprisingly easy to make — so long as you have a food processor. Paired with tiny, chive-flecked baking powder biscuits, it makes a light and refreshing meal on a hot summer day.

Our thanks to The South Beach Diet cookbook, which provided the inspiration for this easy gazpacho recipe. And our thanks, as always, to the King Arthur Flour Baking Education Center, source of the recipe for biscuits and so many other delicious treats.
Volume Ounces Grams

Gazpacho

  • 1 large (46-ounce) can vegetable juice (e.g., V8)
  • 2 large fresh tomatoes, cut in chunks
  • 1 medium to large cucumber, peeled and cut in chunks
  • 1 green or red bell pepper, seeded and cut in chunks
  • 1 bunch scallions, trimmed and cut in 2" pieces, green parts included
  • 3 large garlic cloves, peeled and minced or crushed
  • 1/4 cup white vinegar or rice wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon Worcestershire sauce, optional
  • 1 tablespoon ground cumin; or substitute fresh cilantro, chopped, to taste
  • 2 tablespoons sugar, to taste; optional

Mini biscuits

Directions

  1. 1) To make the gazpacho: Pour the vegetable juice into a large (at least 3-quart) bowl.
  2. 2) Chop the tomatoes in a food processor until they're in 1/2" to 3/4" pieces; the larger the pieces, the chunkier the soup. Pour the tomatoes into the bowl with the vegetable juice.
  3. 3) Chop the cucumber, pepper, and scallions in the food processor until they're the consistency you like; again, less chopping = chunkier soup. Add them to the bowl with the tomatoes.
  4. 4) Stir in the remaining ingredients, adjusting the seasoning to taste. Chill the soup until you're ready to serve it.
  5. 5) To make the biscuits: Preheat the oven to 425F. Whisk together the flours, baking powder, chives, and salt.
  6. 6) Add 1 cup of the heavy cream, stirring until the dough just comes together, but isn't sticky. Add up to another 1/4 cup cream, if necessary to make the dough cohesive.
  7. 7) Gently pat the dough into a 6" x 10" rectangle; it'll be about 3/8" thick.
  8. 8) Cut the dough in 1" strips lengthwise and crosswise to make about 30 small (1") biscuits. Repeat with the remaining piece of dough.
  9. 9) Place the biscuits close together (about 1/4" apart) on a lightly greased or parchment-lined baking sheet. Bake them for 9 to 10 minutes, until they're a light golden brown.
  10. 10) Remove the biscuits from the oven, and serve warm with the gazpacho.
  11. 11) Store completely cooled biscuits airtight at room temperature for 2 to 3 days; freeze for longer storage.
  12. Yield: about 11 cups gazpacho and about 60 mini biscuits.

Tips from our bakers

  • Want to make the biscuits with King Arthur Unbleached Self-Rising Flour? Use 2 cups (8 ounces) self-rising flour; omit the pastry flour, 2 teaspoons of the baking powder, and the salt. Reduce the heavy cream to 3/4 to 1 cup, enough to make a soft dough.