How Do You Make Cold Summer Gazpacho Soup?
Gazpacho originated in Southern Spain. It was eaten by workers in the vineyards. Originally it was pieces of bread, soaked in water and olive oil and some fragments of vegetables. it was the poor-man’s meal. But today, it is a wonderful tasty cold soup perfect for those hot summer days. Ingredients: 3 cups of chopped fresh tomatoes (4-5 tomatoes) 4 cloves garlic, chopped 2 cups peeled and chopped cucumbers (3 cucumbers) 1 cup chopped celery (3 stalks) 1 red onion, chopped 1 cup chopped bell pepper (you can use red, green, yellow – a mix) 4 cups V-8 juice (4 individual serving cans) 1/4 cup red wine or balsamic vinegar 2 tablespoons Worcestershire sauce 1 tablespoon olive oil cayenne pepper, hot sauce, salt & pepper Place all of your ingredients in a blender or food processor. Mix and chop until you have a soup like consistency. Some people like it “chunky” some like it liquid. Your choice. Serve soup chilled. I like to serve hot and fresh garlic bread with the soup. You can garnish the
