Classic Gazpacho
Ingredients
4 cloves garlic
1 red onion, roughly chopped
2 cucumber, diced
2 28 oz. can diced tomatoes
2 zucchini, diced
4 stalks celery, diced
4 C. tomato juice
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
3 Tbsp. sugar
Tabasco
Salt & pepper to taste
Directions
In the bowl of a food processor or in a blender, combine the garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Serve with grilled slices of bread.
Yields: 12 servings
Equipment List:
Food processor
Chef’s knife
Cutting board
ladle
Serving bowls