Gazpacho soup was invented for the summer – it’s refreshingly cold on hot summer days. Make the most of in-season veggies like tomatoes and onions! You will LOVE this soup… healthy, easy-to-prepare, and delicious!
Ingredients
- 6 ripe tomatoes, seeded and chopped (save what juice you can)
- 1/2 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper seeded and chopped
- 4 stalks celery, chopped
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic
- 2 garlic scapes, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Juice from 2 freshly squeezed lemons
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 1 teaspoon Worcestershire sauce
- Tabasco sauce to taste
- 4 cups tomato juice
Directions:
Dice all veggies. Blend garlic, scapes, oil, tabasco, worcestershire, vinegar, sugar, salt, and pepper.
Combine all ingredients. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight.
