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Summer Gazpacho

07/20/2016 11:00AM ● Published by Lana Granfors

What's Cookin'

August, 2016
By Lana Granfors
Photos by Kara Stewart
Is your garden offering an abundance of tomatoes and other fresh veggies? This is a great chilled vegetable soup made of fresh, chopped tomatoes, bell peppers and cucumbers, along with onions, garlic, olive oil, vinegar and more.

This soup is a great side dish for a cool summertime lunch with a salad or sandwich. It’s also perfect served with cold chicken and potato salad for a picnic, and makes a great presentation as an appetizer, served in individual shooter glasses.

You’ll love this and get rave reviews from your family and friends.

Enjoy!

INGREDIENTS

3 large ripe tomatoes, seeded and chopped, about 2 cups 

1 hot house (English) cucumber, about  1½ cups chopped

1 sweet red bell pepper, seeded, about ½ cup chopped 

1 green bell pepper, seeded, about ¾ cup chopped

1 small red onion, peeled, about ¹⁄³ cup chopped

3 garlic cloves, peeled and finely chopped

¹⁄³ cup red wine vinegar

2 T fresh lime juice

3 cups tomato juice, fresh or canned, plain or spicy

¼ cup olive oil

Salt and pepper

¼ cup basil, chopped and lightly packed

¼ cup parsley, large stems removed, chopped and lightly packed


Chopped method: 45 minutes

Total Time: 2 hours 45 minutes 


Blender method: 20 minutes

Total Time: 2 hours 20 minutes 

Directions - Chopped Method

STEP 1: Mix tomatoes, cucumber, bell peppers, onion, garlic, vinegar, lime juice, vegetable juice, olive oil, salt and pepper in a large bowl. Transfer half of mixture to a food processor or blender, process until smooth and return to bowl. Stir well.

STEP 2: Stir in basil and parsley; chill for at least 2 hours to let flavors develop.

STEP 3: Season with additional salt, if desired.

STEP 4: Serve chilled, in a soup cup or bowl, or ladled in the appetizer shooter glasses, with choice of garnishes:

Finely diced tomato, cucumber, bell pepper

Basil  

Crème Fraiche

Juice of lime wedges

Dash of hot sauce


Directions - Blended Method

Ingredients do not need to be chopped as listed above. Instead, prepare as listed, but cut in large pieces and place into a high-speed blender or food processor and puree until smooth, or pulse for a chunkier gazpacho. Depending on size of blender or processor, this may need to be processed in several stages.     

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