Garden Gazpacho Recipe

Garden Gazpacho Recipe

Ingredients

Makes 4 servings

• 6 ripe plum tomatoes, chopped
• 1 medium red onion, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium red bell pepper, chopped
• 4 green onions, minced
• 1 garlic clove, minced
• 1 celery rib, minced
• 3 tablespoons sherry vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• salt
• tabasco sauce
• 2 cups blended vegetable juice
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced pitted kalamata olives

Method

1. In a blender or food processor, combine all but 1/4 cup each of the tomatoes, onion, cucumber and bell pepper
2. Add half of the green onions and all of the garlic and celery and process until smooth
3. Add the vinegar, oil and sugar and season with salt and Tabasco to taste
4. Process until well blended
5. Transfer the soup to a large nonmetallic bowl and stir in the vegetable juice
6. Cover and refrigerate until chilled, at least 3 hours
7. When ready to serve, add the remaining tomatoes, onion, cucumber, bell pepper and green onions
8. Ladle the soup into bowls, garnish with parsley and black olives and serve

Full List of Soup Recipes
Full List of Gazpacho Recipes