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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
salt and fresh ground pepper to taste |
6 or more drops of tabasco sauce to taste |
1 t. worchestershire sauce |
4 cups tomato juice |
Directions:
1. 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.
2. *** suggestions....
3. Don't add extra salt. Use low sodium tomato juice or the fresh stuff, Sprinkle fresh ground pepper to speckle entire top of soup in container, used 20 drops of tabasco
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