Gazpacho
Full of veggies and vitamins, with a fresh from the garden flavor.
- 6 ripe tomatoes, peeled and chopped, if out of season use cherry for best results.
- 1 red onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper (or green) seeded and chopped
- 2 stalks celery, chopped
- 1-2 tbs chopped fresh parsley
- 2 tbs chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbs freshly squeezed lemon juice
- 2 tsp sugar, agave or honey
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 tsp Worcestershire sauce
- 4 cups tomato juice
Combine all ingredients in blender. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Toppings can include sour cream, chives, shredded cheese and croutons. You could also mound cooked shrimp or crab to ritz it up a notch.