Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Gazpacho

I eat this for lunch all the time during the summer, with a piece of garlic bread on the side. 🙂

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced, or celery salt to taste
  • 1 dash Salt To Taste
  • 1 quart Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

 

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with the cucumber, tomato, zucchini, celery if using, olive oil, red wine vinegar, sugar, Tabasco, and salt.

Pulse until all ingredients are in small chunks, and the mixture has a nice speckled, colorful texture.  Pour into a large bowl and add the tomato juice.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado, sour cream, and/or cilantro.

 

From Gazpacho by The Pioneer Woman.

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