The fantastic thing about this soup is that it’s really just a bowl full of raw veggies. But it tastes divine. So good, you could just eat and eat it. So good for you that you can do just that with no guilt.
It’s perfect for a hot, summer evening because it’s eaten cold. I have to admit that freaked my kids out. They did eat it, but they weren’t sure they liked cold soup. Jim and I loved it though.
I adapted my recipe from Pioneer Woman, adding red bell pepper, jalepeno and parsley just because they were hanging out in my fridge. I don’t own a food processor, so I used my pitiful blender that has been partially melted in the dishwasher. It worked fine, so I guess I still don’t have an excuse to buy a food processor.
- 2 cloves garlic, crushed
- 1/2 red onion, diced
- 1 cucumber, diced
- 5 tomatoes, diced
- 1 zucchini, diced
- 2 celery stalks, diced
- 1/2 red bell pepper, diced
- 1/2 jalepeno pepper, seeded and chopped
- 1/4 cup parsley, chopped
- 46 oz tomato juice
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- 2 Tbs. sugar
- 6-8 dashes hot sauce
- salt and pepper, to taste
In a blender, put part of the veggies, a drizzle of olive oil and vinegar. Pour in some tomato juice. Blend.
Pour into a large bowl. Continue blending veggies, olive oil, vinegar and juice until you’ve done it all. Stir it all together in the bowl, tasting to adjust hot sauce, salt and pepper seasonings. Refrigerate for several hours.
Have you ever eaten gazpacho? Do you like it?