Homemade Gazpacho Recipe

Description: Cold tomato soup!? You betcha! It's perfect for a hot summer day. Do an internet web search, and you will find hundreds of Gazpacho recipes. For each recipe you find, there's the basic ingredients like tomatoes, onions, bell peppers and white vinegar. Then, everyone seems to add their own secret ingredient(s) to suit their own tastes, and set their recipe apart from others. We think you will like our version, and encourage you to tinker with it, adding or subtracting as you desire, to this summertime treat! 

Ingredients:

• 6-7 ripe tomatoes (6 cups), peeled and chopped

• 1 red onion, peeled and finely chopped

• 1 cucumber, peeled, seeded and chopped

• 1 red bell pepper ( or green bell pepper)

• 2 stalks celery, chopped

• 1 clove garlic, minced

• 3 cups tomato juice

• 2 Tablespoons fresh parsley, chopped

• 2 Tablespoons chives, chopped

• 1/4 cup olive oil

• 1/4 cup white or red wine vinegar

• 1 teaspoon Worcestershire sauce

• 3-6 drops hot sauce

• 2 teaspoons salt

• pepper to taste

Preparation Directions:

1. Put tomatoes, onion, cucumber, bell pepper, celery and garlic into a food processor. Blend until roughly smooth. The trick is not to  make it too smooth.

2. Pour mixture into a large mixing bowl.

3. Add remaining ingredients and mix together well.

4. Chill for at least 2-3 hours before serving. The longer the time, the more the flavor develops and blends together.

5. Serve cold.

Tip: For people who really like it hot, place tobasco or hot sauce on the side.

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