Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
Many thanks to Marjorie for passing on this recipe, adapted from her Delicious Decisions Junior League of San Diego cookbook.
5 comments:
Cold soup is a bit much for me.
yum and yum and yum again. i can drink it from a straw.
Jay, I felt the same until my sweetie intro'd me to this flavor. As Chloe says, yummy. But you'd need more of a hose than a straw. LOL
I dunno, i think i'd need to heat it up.
I promise this is delicious.
Post a Comment