Gazpacho (cold vegetable soup)
A fresh, delicious and healthful combination of summer's bounty.
Caution: Will cause cravings!
Caution: Will cause cravings!
Servings: 3 quarts
Ingredients
- 1.5 pounds ripe tomatoes diced into 1/8-1/4" cubes
- 2 medium bell peppers,1 each red & green diced into 1/8-1/4" cubes
- 2 small cucumbers diced into 1/8-1/4" cubes
- 1/2 medium sweet red onion diced into 1/8-1/4" cubes
- 2 medium garlic cloves pressed or minced
- 2 tsp sea salt
- 1/4 cup apple cider vinegar I prefer Braggs, unfiltered and raw
- 1/8 cup sherry (cooking wine is fine)
- to taste ground black pepper
- 5 cups vegetable juice V8 organic is great
- 1 tsp hot pepper sauce Sriracha or other types - optional
- olive oil extra virgin, drizzle when serving
Instructions
- Combine tomatoes, peppers, cucumbers, onions, garlic, salt, vinegar, sherry and pepper in a large non-reactive bowl. Let stand until vegetables begin to release their juices, about 5 minutes. Stir in the vegetable juice and hot pepper sauce. Cover and refrigerate at least 4 hours, 1 day preferable.
- Adjust seasonings and drizzle about 1 tsp olive oil per serving. Serve cold with any combination of toppings: croutons, olives, chopped hardboiled eggs, diced avocados, parsley... or ?? your choice.