Gazpacho
This gazpacho recipe is the epitome of a refreshing summer meal. Packed with vibrant colors and flavors, this chilled soup is a blend of fresh vegetables and zesty seasonings that combine to create a deliciously cool and satisfying dish. Perfect for serving at a relaxed outdoor gathering or a casual weeknight dinner, this gazpacho will delight your taste buds and leave you feeling refreshed on a hot day.
— Constant Cookbook
Ingredients
- 2 cloves Garlic, Minced
- 1/2 whole Red Onion, Diced
- 1 whole Large Cucumber, Diced
- 5 whole Roma Tomatoes, Diced
- 1 whole Zucchini, Diced
- 2 stalks Celery, Diced
- 1 dash Salt To Taste
- 1/4 gallon Tomato Juice
- 1/4 cup Extra Virgin Olive Oil
- 1/8 cup Red Wine Vinegar
- 2 Tablespoons White Sugar
- 6 dashes Tabasco
- 1 dash Black Pepper To Taste
Instructions
- Combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt in the bowl of a food processor or in a blender. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
- Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
- Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
- Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread. This is a to-die-for summer dinner.
Cook Time
15M
Prep Time
PT15M
Yield
8
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