Gazpacho, great recipe to say good bye to summer

This is one of my all-time favorite recipes because you can change it each time you make it. Everything is fresh, tasty and healthy. And best of all you can make a huge batch and eat it all week.

Gazpacho is cold tomato soup from Spain and Portugal.

I make mine in a 2 ½ quart Tupperware. Dump the V8 into the tupperware, and then add the next four ingredients listed here.
1 bottle (32 ounces) V8 vegetable juice
1 cucumber, mostly peeled and chopped (get rid of the really big seeds)
2-3 stalks of celery, chopped
1 chopped green pepper, chopped
1 small onion, chopped (you can substitute green onions or chives)

Next add these spices:
1 TBL minced garlic,
1 tsp lemon juice
1 tsp salt (I usually skip this since I think V8 is salty)
1/4 tsp pepper

Now chop tomatoes and add to Tupperware until it is full. I typically use a mixture of different kinds of tomatoes, because that’s what is ripe in my garden.

Recipes and personal taste vary, so here are some options you may also add:
2 tsp olive oil
3 TBL red wine vinegar
2-3 TBL Worchester sauce
1 TBL Tobasco sauce
¼ C Jalapeno or Peperoncini peppers, chopped
¼ C Parsley, chopped

Cover tightly and shake like mad over the sink (in case the lid leaks). Chill for at least 2 hours. The longer it marinates the better it tastes.

You can serve it cold in a bowl by itself or some people like to adorn with  chopped avocado, greek yogurt or cheesy croutons.

This is one of those recipes I’ve shared with so many friends and family I was afraid I had already blogged it. I can’t find it in the archives so if it is a repeat I apologize.


About Kary Beck

Mother and wife, gardener, wine enthusiast, avid online bargain hunter, and owner of two black-and-tan cocker spaniels.
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