GAZPACHO Soup
Gazpacho is a Spanish cold soup with ripe, fresh tomatoes and other seasonal vegetables. Make a fresh batch to use up garden vegetables on the hottest days of the year.
Ingredients
- 6 ripe tomatoes, peeled and chopped
- 1 red onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 red or green bell pepper, chopped
- 2 ribs celery, chopped
- 1 to 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced
- 2 cups tomato juice, or 1 (15-ounce) can crushed tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons sugar, or more to taste
- Kosher salt and freshly ground pepper to taste
- 4 or more drops Tabasco sauce to taste
Method
- Place all ingredients in a large bowl.
- For desired smoothness, use a blender or blend in batches.
- We like our gazpachos to be somewhat chunky, so only pulse a few times in the blender.
- Adjust seasonings to taste with more salt, pepper, sugar, or Tabasco.
- Place in a non-reactive container (tomatoes are acidic) to store.
- Chill for several hours or overnight to allow the flavors to blend.
