Gazpacho Soup
This cold refreshing vegetable soup is light and satisfying, especially on a hot summer day! Gazpacho can be pureed in a food processor or blender if desired, but we prefer chunky, Enjoy!
Servings: 4
Ingredients
- 3 c. fresh tomatoes peeled, seeded & diced
- 6 green onions chopped
- 1 stalk celery finely sliced
- 1 English cucumber peeled and coarsely chopped
- 1 lg. clove garlic minced
- 1 T. fresh cilantro chopped
- 2 c. tomato juice or vegetable juice
- 2 T. red wine vinegar
- 2 T. lemon juice
- 1-4 dashes Tabasco some like it hot!
- 1/2 tsp. dried basil
- Salt and pepper to taste
Instructions
- In a large bowl, prepare and combine all ingredients. (Gazpacho can be pureed in a food processor or blender if desired, but we prefer chunky.)
- Cover and chill for at least two hours.
- Serve in chilled bowls. Garnish with a dollop of sour cream and diced avocado, if desired.
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