RECIPE ALERT: I hope you enjoy my recipe for fresh, homemade gazpacho. 🍅 Scroll down for a fun serving suggestion!
8 plum tomatoes
2 unpeeled English cucumbers,
halved and seeded
3 red bell peppers, cored
2 red onions
6 garlic cloves, finely chopped
46 ounces tomato juice
1/2 cup white wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
11/2 teaspoons freshly ground pepper
Cut the tomatoes, cucumbers, bell peppers and onions into 1-inch pieces. Process the tomatoes in a food processor or pulse in a blender until coarsely chopped; do not over process. Spoon into a large bowl. Repeat the process with the cucumbers, bell peppers and onions. Add the garlic, tomato juice, vinegar, olive oil, salt and
pepper and mix well. Chill, covered, overnight. Ladle into soup bowls. Garnish with parsley. Serve with fresh celery sticks.
Tip: The longer this soup sits in the refrigerator, the more the flavors develop. To add a little kick, add 1 or 2 chopped jalapeño chiles or 1 tablespoon Tabasco sauce. The recipe can be cut in half.