Gazpacho Soup

I love all things tomato!  Add in some fresh cucumbers, bell peppers, onions, and garlic and you have  the makings for a great cold soup.

This is the perfect time to use all those wonderful vegetables you are harvesting from the garden or finding at the farmer's market.


Ingredients:

1 lb. red tomatoes, soft
1 onion
1 green bell pepper, large
1 cucumber
2-3 cloves of garlic, minced
5 soup spoons vegetable oil
5 soup spoons vinegar
salt and pepper to taste
1-2 glasses of water to desired consistency

Directions:

1)  Cut up all ingredients into a large bowl.

2)  Blend in blender, adding water as needed.

3)  Chill in refrigerator for at least 2 hours to combine flavors.

4)  Enjoy!

Notes:

As you can tell, I used 1 yellow and 1 orange bell pepper for this batch.  It still turned out well, but not as spicy as it would have using green ones.  Also, I prefer red wine vinegar, but others will do.  To add a little more kick, I tossed in a couple jalapeno peppers.  Yum!

My gazpacho isn't deep red in color like many restaurants.  I choose to keep it as real and healthy as possible.  Many restaurants add either tomato juice or V-8 to their recipe to supposedly make it more appealing.

Cook Family Recipes by Chef Ellen

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Blessings,

     Ellen