Gazpacho

DIRECTIONS

1. In the bowl of a food processor, combine garlic, half of the onion, half of the cucumber, half of the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and dash of salt.

2. Pulse until all ingredients are blended – not too much. You should be able to see the individual vegetables.

3. Pour into bowl and add the rest of the tomato juice. Add the remaining onion, cucumber, tomato, zucchini, and celery to food processor and pulse until right consistency.

4. I like a more processed/blended gazpacho. Add to bowl. Stir mixture together and check for seasonings.

5. Chill soup in refrigerator – the longer the gazpacho sits, the more the flavors develop. I usually let mine sit overnight.

6. Optional garnish: avocado, sour cream, cilantro, chips…..

INGREDIENTS

3 Cloves garlic, minced

½ Red onion, diced

5 Roma tomatoes, diced

1 Zucchini, diced

1 English cucumber, diced

2 Stalks of celery, diced

4 Cups tomato juice

¼ Cup extra virgin olive oil

1/8 Cup red wine vinegar

1-2 Tablespoons white sugar

5 Tabasco sauce- to taste

Salt and pepper to taste

OPTIONAL

Avocado

Sour cream

Cilantro

Chips