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Gazpacho




Source of Recipe


Jim Schnobrich






Recipe Introduction


Best in summer when the vegetables are at their peak.





List of Ingredients



• 1 small sweet onion (quartered)
  
• 1 large green bell pepper (seeded and quartered)
  
• 2 medium cucumbers (peeled and chopped)
  
• 1 rib celery - chopped
  
• 3 large peeled cloves of garlic
  
• 2 large ripe tomatoes (quartered)
  
• 2 cups tomato juice
  
• 2 tsp chopped fresh basil
  
• salt and pepper to taste
  
• 2 tbsp balsamic vinegar
  
• 2 tbsp olive oil
  
• few drops Tabasco
  
• sour cream (garnish)
  






Instructions



1. Place the onion, pepper, cucumbers, garlic and fresh tomatoes into the food processor and process until finely chopped.
   
2. Add the tomato juice, basil, salt, pepper, vinegar, olive oil and Tabasco.
   
3. Process to the point of desired texture.
   
4. Taste for seasonings.
   
5. Chill for at least two hours.
   
6. When serving in bowls garnish with dab of sour cream and/or slice of cucumbers.
   






Final Comments


Add more tomato juice if the soup is too thick. Also you can use all fresh tomatoes and not use any juice. Play around a bit - it's all good!