Gazpacho Recipe

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Serves 10

Combine:

  • 1 ½ lbs Diced Tomatoes
  • 1 Chopped Green Pepper
  • 1 Chopped Yellow Pepper
  • 1 Chopped Red Pepper
  • 1 Finely Diced Large White Onion
  • 3 Seeded and Finely Diced Jalapenos
  • 4 Finely Sliced Garlic Cloves
  • 2 Peeled, Seeded and Diced Cucumbers
  • 2 ounces Chiffonaded Spinach
  • 2 ounces Chiffonaded Basil
  • ½ C each Fresh Lemon/Lime Juices
  • 1 C Red Wine Vinegar
  • 1 Tablespoon each of Tarragon, Coriander, Black Pepper
  • 1 teaspoon each Salt and Cumin
  • 4 teaspoons Honey
  • 12 ounces Canned Tomato Juice
  • Tabasco to Taste

After cutting and combining ingredients, you can puree ¼ to ½ of the mixture, which I did not do in these pictures as I like my soups chunky. After preparing allow to sit overnight in the fridge for flavors to combine. Taste before serving to adjust salt and pepper.

Serve cold on a hot summer day.

Enjoy!

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