GazpachoSubmitted by: GURKHADAVE
2 cloves Garlic, Minced
1/2 whole Red Onion, Finely Diced
1 whole Large Cucumber, Finely Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Finely Diced
2 stalks Celery, Finely Diced
1 dash Salt To Taste
1/4 gallon Tomato Juice
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste
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 and garnish with remaining diced vegetables, some slices of fresh avocado, and cilantro.
Serving Size: Makes 8 servings
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Member Ratings For This Recipe
This recipe made by Dave and written by Ree (The Pioneer Woman) is so bright and fresh tasting, especially when you use your own, organically grown veggies! We topped it with Dave's own recipe for Sweetcorn and Black bean salsa and nice ripe avocado. Add a few splashes of hot sauce if you want! - 9/6/12