I love soups, hot or cold. They are pure comfort food to me. This Gazpacho is great in the hot summer months but is also a fall favorite. Very easy to make and will keep for four days in the refrigerator. Left overs can be added to other dishes such as spaghetti sauce or chili.
Easily change up the ingredients to match the season of the year. This is just a basic recipe, your imagination is the only limit!
2 Onion, Diced
3 Cucumbers, Diced
3 Tomatoes, Diced
2 Zucchini, Diced
6 stalks Celery, Diced
2 Bell Peppers, Diced (I like red and yellow to add color)
2 48oz Bottles or Cans Tomato Juice or V8
4 cloves Garlic, Minced
1.5 cups Extra Virgin Olive Oil
.5 to 1.0 cup Red Wine Vinegar
8-10 shakes Tabasco or seasoning favorite for heat
Salt and Pepper to taste
Dice each of the first six items, keeping them separate (to be used as individual garnish later)
In food processor, add Garlic, Olive Oil and Vinegar – blend well
Drop in half of each of the first six items, keeping half to serve with the soup as garnish
Pour vegetable mixture into large container (gallon pitcher works great!)
Slowly add the bottles of V8 Juice or Tomato Juice, stirring well.
Season with Salt, Pepper, Tabasco or other favorite seasoning to taste.
Place soup mixture in fridge for several hours or overnight to allow flavors to develop.
When ready to serve, place soup in bowl and offer remaining items as garnish. Great with Crusty Bread for dipping or with butter.
Great Change Up:
- Grill a pound of tail on shrimp in butter and garlic. Serve with soup or as a side with cocktail sauce.
- Brown up a link of smoked sausage to serve as protein that can be added to the soup.
- Add a dollop of sour cream, makes the basic richer and thicker
- Crumble saltine crackers or bread while processing on the food processor. This will help to thicken the soup. Watch salt when using saltines.