Gazpacho
"Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup...."
INGREDIENTS
•
6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
•
1 redonion, finely chopped (about 1 1/4 cups)
•
1 cucumber, peeled, seeded, chopped (about 1 cup)
•
1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
•
2 stalks celery, chopped (about 1 cup)
•
1-2 Tbsp chopped fresh parsley
•
2 Tbsp chopped fresh chives
•
1 clove garlic, minced (about 1 teaspoon)
•
1/4 cup red wine vinegar
•
1/4 cup olive oil
•
1Tbsp freshly squeezed lemon juice
•
2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
•
Salt and fresh ground pepper to taste
•
6 or more drops of Tabasco sauce to taste
•
1 teaspoon Worcestershire sauce (omit for vegetarian option)
•
2cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)
ADVERTISEMENT