Donna's Gazpacho

Gazpacho is a Spanish soup made of blended, raw vegetables and served chilled.  It's not for everyone, but if you love that eight vegetable juice then you will love this soup.  If you can't get over eating it out of a bowl with a spoon, then put it in a chilled mug and drink it.  It's good either way!

Gazpacho

Ingredients:

• 4 cups tomato juice, divided in half
• 1/2 medium Vidalia onion, peeled and coarsely chopped
• 1 small green bell pepper, cored, seeded and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 small cucumber, peeled, seeded and coarsely chopped
• 2 Tablespoons fresh basil leaves, sliced
• 1 clove garlic, minced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon ground black pepper
• 2 Tablespoons olive oil

Directions:

Put 2 cups of the tomato juice and all of the other ingredients in a blender.  Puree.  Slowly stir the remaining 2 cups of tomato juice into the pureed mixture.  Chill

Gazpacho should be served almost icy cold, so it's even better if it's allowed to chill overnight.  The flavors have time to develop and meld, while the raw onion taste greatly fades into the background and allows the other flavors to shine. 

Garnish gazpacho with cracked black pepper, diced veggies, and/or herbs. 

Serve in a chilled bowl, or mug, with toasted bread.


Serves 6.