Pioneer Woman's GazpachoSubmitted by: AMBERAMA76
2 cloves Garlic, Minced
1/2 Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 dash Salt To Taste
4 cups Tomato Juice
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.
Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
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.
Garnish with a sliver of fresh avocado, sour cream, and cilantro. (NOT INCLUDED IN NUTRITONAL INFO)
Number of Servings: 8
Recipe submitted by SparkPeople user DOVASARY76.