Tomato Gazpacho Soup
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Cook time:
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Serves: 8-10 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This is the classic, chilled, all veggie soup that requires zero cooking! You just need to chop the vegetables and be patient as it rests in the refrigerator for a few hours, allowing all the flavors to mix together!
Ingredients
- 3 medium, ripe tomatoes, cored and cut into small 1/4″ pieces
- 2 medium bell peppers, cored, seeded and cut into small 1/4″ pieces
- 2 small cucumbers, one peeled and one with skin left on, cut into small 1/4″ pieces
- 1/2 small sweet onion, such as vidalia, minced
- 2 garlic cloves, minced
- 1/3 cup sherry vinegar (or a little less red wine vinegar)
- 5 cups tomato juice
- 1 tsp hot pepper sauce
- 8 ice cubes
- Extra virgin olive oil
- Salt and pepper
Instructions
- In a large bowl or pot, mix the tomatoes, peppers, cucumbers, onion, garlic, 2 tsp salt, vinegar, and black pepper to taste. Let sit for 5 minutes until the veggies begin to release their juices (approx. 5 minutes).
- Stir in the tomato juice, hot pepper sauce (if you’d like) and the ice cubes. Cover and refrigerate for at least 4 hours to mix all flavors together.
- Taste and adjust seasoning if necessary. Remove any un-melted ice cubes and serve cold.
