Gazpacho

22 Jul

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4 cups tomato or vegetable juice plus 2 more cups

3 large tomatoes plus 2 more diced tomatoes

1 cup diced cucumber plus another cup as an extra diced cucumber

1 cup bell pepper plus the leftover pepper, diced

1/2 cup chopped red onion

1/4 cup red wine vinegar plus 2 tablespoons

3 tablespoons good olive oil

6 cloves garlic

2 teaspoons hot pepper sauce…Franks or whatever else you like

4 diced scallions as an extra add-in

4 tablespoons cilantro

3 tablespoons powdered chicken broth

3 tablespoons honey

the juice of half a lime

Put 2 cups of tomato juice, 2 tomatoes,1/2 the pepper, half the cucumber and all the onion and garlic in a food processor.

Then add the vinegar, oil, chicken broth, honey, and hot pepper sauce.

Process till smooth and then add the diced cilantro

Stir in all the remaining diced vegetables, tomato juice, and diced scallions.

Add the lime juice.

Refrigerate for at least a couple of hours

The reason why I have all the extras is that my processor has a 5 cup capacity.

The soup gets nice and smooth if you only use half the vegetables with the tomato juice.

Plus the extra vegetables make the soup nice and chunky when you add them in after it is processed.

 

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