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Gazpacho

Gazpacho

A simple, chilled soup for summer.

Ingredients

Scale

1 English cucumber, roughly chopped

2 celery stalks (I like to use celery hearts), roughly chopped

1 red bell pepper, roughly chopped

1/2 red onion, chopped

2 C. diced tomato (about 1 large tomato or 45 plum tomatoes)

46 C. tomato juice (depends on how thick you want it)*

3 cloves garlic, minced

1/4 C. parsley or cilantro, chopped

1/3 C. olive oil

1/4 C. red or white wine vinegar

1 tsp. green tobacco sauce

1 tsp. sugar

1 tsp. salt

1/2 tsp. pepper

Instructions

Add cucumber, celery, red bell pepper, onion, garlic, and tomatoes to food processor (or chop to desired consistency if not using food processor).  Add vegetables to a large large bowl. Add remaining ingredients and set in refrigerator to chill and let the flavors combine.

Taste soup and adjust seasonings to taste.

Serve with crusty bread.

Notes

*If you have ripe, juicy tomatoes, use more tomatoes to replace tomato juice,  if desired.

If you want a pureed soup, add all the ingredients in the food processor and blend to desired consistency.