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  Recipe Home » Soups » Barb's Best Gazpacho
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  Barb's Best Gazpacho
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 251
Ingredients:
2 Garlic cloves, chopped
5 Juicy medium tomatoes
5 Roma tomatoes, ripe
2 medium Cucumbers, English, peeled, cut in 1-in pieces
1 large Spanish or red onion
1 large Green bell pepper, cored, seeded and ribbed
1 large Red bell pepper, cored, seeded and deribbed
2 cup Tomato juice, or vegetable juice cocktail
1/4 cup Olive oil, extra virgin
1/4 cup Red wine vinegar
1/2 cup Vodka or vermouth (OPTIONAL)
2 tbsp Lime juice, fresh
1 tbsp Worcestershire sauce
2 Glubs Tabasco sauce, or to taste
1/4 tsp Cayenne pepper, or to taste
1 tbsp Celery salt, or to taste
Freshly ground pepper
2 Inner ribs celery, very finely diced
Instructions:
Number of Servings: 6

homemade garlic croutons (optional)

Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in
a blender or food processor, add the tomatoes and puree until smooth.
Strain the puree into a large non-reactive bowl.

Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the
green and red bell peppers. Add the chopped vegetables to the
processor (if using a blender, add 1/2 cup of the tomato or vegetable
juice as well). Process until liquified; strain into the large bowl,
pressing down with the back of a spoon to extract all liquid.

Add to the bowl the remaining juice, olive oil, red wine vinegar,
vodka or vermouth if using, lime juice, worcestershire, Tabasco,
cayenne pepper, celery salt and pepper. Stir well. Cover and
refrigerate for 4 hours or overnight.

Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red
peppers and 1 cucumber. Add the finly diced celery. Reserve,
refrigerated in small mixing bowl.

To serve, ladle soup into chilled individual bowls. Sprinkle with the
chopped vegetables and croutons, if using.

Note: If this is just for the family, I toss all of the diced
vegetables right into the soup as it's chilling (it doesn't last long
enough for the veggies to get limp). And I might go to the trouble of
making croutons, or maybe not.

Posted by Barb Burgess. Courtesy of Fred Peters.
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