Gazpacho Soup
Ingredients:
6 ripe tomatoes (about 3 pounds), peeled and chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded and chopped
1 red or green bell pepper, chopped
2 ribs celery, chopped
1 to 2 Tablespoons fresh parsley, chopped
2 Tablespoons fresh chives, chopped
1 clove garlic, minced
2 cups tomato juice or 1 - 15 ounce can crushed tomatoes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice
Seasonings
1 teaspoon Worcestershire sauce* (not 100% vegan)
2 teaspoons sugar, or more to taste
Sea salt, to taste
Freshly ground pepper, to taste
6 drops Tabasco sauce, or more to taste
Directions
1. Place all ingredients in a large bowl. Use an immersion blender or cuisinart to blend in batches, to desired smoothness. (For an extra easy preparation, forego chopping the veggies individually and simply put them into a cuisinart in batches and blend to desired texture. Combine batches.)
2. Season according to taste.
3. Place in a non-reactive container to store. Glass works well.
4. Chill several hours or overnight to allow the flavors to blend.
6 ripe tomatoes (about 3 pounds), peeled and chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded and chopped
1 red or green bell pepper, chopped
2 ribs celery, chopped
1 to 2 Tablespoons fresh parsley, chopped
2 Tablespoons fresh chives, chopped
1 clove garlic, minced
2 cups tomato juice or 1 - 15 ounce can crushed tomatoes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice
Seasonings
1 teaspoon Worcestershire sauce* (not 100% vegan)
2 teaspoons sugar, or more to taste
Sea salt, to taste
Freshly ground pepper, to taste
6 drops Tabasco sauce, or more to taste
Directions
1. Place all ingredients in a large bowl. Use an immersion blender or cuisinart to blend in batches, to desired smoothness. (For an extra easy preparation, forego chopping the veggies individually and simply put them into a cuisinart in batches and blend to desired texture. Combine batches.)
2. Season according to taste.
3. Place in a non-reactive container to store. Glass works well.
4. Chill several hours or overnight to allow the flavors to blend.