Gazpacho is a wonderfully fresh summer soup for those hot days. This version is a little unique with the celery. You don't really taste celery, it just adds a nice crunch (make sure to chop it small). Laura's gazpacho is full of fresh summer veggies with a nice zest. When serving, top with fresh basil and a little cheese for a refreshing summer meal. This recipe is from my mother and it has always been a summer favorite. It keeps for a long time and is a great way to use the bounty from the garden. My girls LOVE it! You can also play around with how much of each vegetable that you like that you put in the soup. It is all a matter of personal taste. I like a little more cucumber in mine.
Ingredients :
- 1 cup(s) diced tomatoes
- 3 1/2 cup(s) diced celery
- 1/4 cup(s) diced green onions
- 1 - banana pepper, diced
- 1/2 cup(s) diced green pepper
- 1/2 - cucumber, diced
- 2 teaspoon(s) parsley
- 1 teaspoon(s) chives
- 1 clove(s) garlic
- 5 tablespoon(s) red wine vinegar
- 6 tablespoon(s) olive oil
- 1 teaspoon(s) salt
- - ground cumin, to taste
- 1/4 teaspoon(s) ground pepper
- 1/2 teaspoon(s) Worcestershire sauce
- 2 can(s) V-8 juice, large
Intructions :
- Chop vegetables (first six ingredients) into bite-size pieces
- Mix the rest of the ingredients in a pitcher or jar large enough to hold all the ingredients
- Add the chopped vegetables into the liquid mixture
- Store in the refrigerator.
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Keyword : gazpacho-Spanish-Other Soups-No-Cook or Other