6.03.2013

Gazpacho Time!

My sweet dad loves to shop at a local store called the Milk Pail, which is an open air European-style market that sells produce and cheeses, etc.  He often buys in large amounts and shares his bounty with us. The produce that comes from this store is well priced and ready to eat right away, so I was looking for a great way to use the four cucumbers and tomatoes that he gifted us. Our weather is turning warm, so what better dish to prepare than Gazpacho? I made a batch using inspiration from these recipes by Pioneer Woman and Ina. It is a treasure to have this delicious soup waiting for you in the refrigerator ready to eat as a healthy quick lunch!





This soup is so refreshing!
The ingredient line up:

Gazpacho is easy to share with your neighbors or friends because it makes a big batch~


Gazpacho

1/2 red onion (I kept it mild and used 1/4 onion), diced
2 garlic cloves, minced
2 cucumbers, diced
3 ripe tomatoes, diced
2 fire roasted red pepper halves from jar, diced
1 zucchini, diced
1 stalk celery, diced
3 cups V-8 Spicy Hot Juice (or tomato juice)
1 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 cup white win vinegar
3 dashes Tobasco
1/4 teaspoon freshly ground black pepper

In a blender or food processor, combine the minced garlic and all the onion, half the cucumber, tomatoes, zucchini, celery, red peppers, tomato juice, olive oil, white wine vinegar, Tabasco, salt and pepper. Blend until mixed well. 
Pour into large bowl, add rest of tomato juice and rest of diced vegetables. Stir mixture and chill for a couple of hours. The longer the gazpacho "marinates", the better it gets! Taste before serving to see if it needs a little more salt or pepper, pour into bowl or mug and enjoy!

A tip from Joy:
When chopping  wet ingredients on cutting board, put paper towel 
underneath to catch all the juices. Makes clean up much easier!



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