How Do You Make Gazpacho Soup For Summer?
This gazpacho soup is a cold summer soup. It is delicious, refreshing, and packed with cool, summery vegetables. It tastes wonderful after a day in the sun. Gazpacho soup makes a great first course for dinner, or is good as an afternoon snack. Finely dice the garlic, cucumber, bell pepper, onion, parsley, and tomatoes. You can do this by hand with a knife and cutting board, or with a food processor. If you use the food processor, be sure to dice the vegetables, rather than pureeing them. The best gazpacho soup has some texture to it. In a large bowl, whisk together the tomato juice or V-8, olive oil, vinegar, worcestershire sauce, lemon juice, sugar, and salt. Add a dash of hot sauce if desired. Combine the vegetables with the other ingredients, and mix well. You will need to cover and refrigerate this gazpacho soup for at least 2 hours before serving it. Serve in chilled bowls, with a little parsley and/or a few cucumber slices as garnish. Serves 10.
