Wednesday, May 23, 2012


This cold soup couldn't be easier to make!


1 cucumber, halved and seeded, but not peeled
1 red bell pepper
2 stalks of celery
1 small zucchini
1/2 yellow onion
7 large Roma tomatoes
1 garlic clove. minced
3 cups tomato juice
1/4 cup white or red wine vinegar
1/4 cup olive oil
salt and pepper to taste

Roughly chop the cucumber, bell pepper, celery, zucchini, onion and tomatoes. Put each vegetable separately into a food processor and pulse until coarsely chopped. Then transfer the finely chopped vegetables to a large bowl.

Now add the garlic, tomato juice, olive oil, salt and pepper.

Mix well and cover with plastic wrap and place in the refrigerator for at least 6 hours so that all of the flavors blend.

If you want to bring this gazpacho to a friend or neighbor - transfer it to a large mason jar. The mason jar method also works if you want to bring the Gazpacho to a picnic or potluck.

Instead of serving the Gazpacho in a bowl - you could put individual servings in shot glasses for a fun appetizer at your weekend BBQ.  Garnish with chopped cilantro.