Gazpacho makes a delicious cold soup served year round, but especially during the summer. Get this Gazpacho recipe that serves six full servings or 24 small appetizer servings.
Author: Robyn Stone | Add a Pinch
2poundsfresh tomatoesdiced or 3 cups tomato juice
1medium sweet onioncut into fourths
1large bell pepperdeseeded and cut into large pieces
1large cucumberpeeled and cut into large pieces
1/4cupextra virgin olive oil
salt and pepperto taste
1large cucumberpeeled and cut into large strips
Add tomatoes or tomato juice, onion, bell pepper, cucumber and cloves to a blender. Blend until well-blended, but not completely smooth and pureed. Add olive oil, vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. Blend until well-blended and the consistency you prefer.
Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.
If prefer your gazpacho very smooth, add more tomato juice until the gazpacho reaches preferred consistency but is not too thin and watery.Nutritional value is for a full-size serving.