Gazpacho
Course: SoupsDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking timeminutes
Calories
NA
kcalA refreshing summertime tomato based soup. Eat as a vegetable side or turn it into a main dish by adding a cold protein.
Ingredients 
1 cup chopped peeled tomatoes
1/2 cup chopped bell pepper
1/2 cup chopped cucumber
1/2 cup chopped celery
1/4 cup chopped white onion
2 tsp. chopped italian parsley
1 tsp. chopped chives
1 small garlic clove, minced
2 T. red wine vinegar
2 T. olive oil
2 t. kosher salt
1/4 tsp. fresh ground pepper
1 tsp. Worcestershire sauce
2 cups of V8 juice
Directions
- Combine all the ingredients in a glass or stainless steel bowl.
- Chill at least 4 hours
Notes
- Season according to your taste. I usually chop the vegetables into about a 1/2 inch dice. I personally don’t see the need to peel the tomatoes or any of the vegetables. The recipe originally calls for green bell pepper, but I prefer to use an orange or yellow pepper. Make this a complete meal by adding cooked and cooled shrimp.