First we need to peel our tomatos. The easiest way to go about doing this is to pop your tomatoes into a pot of boiling water for just a minute or two…
…then pop them into a bowl full of ice and water to stop them from cooking.
Once they are cool the skin will come right off.
How easy was that?
Roughly chop up your tomatoes and put them into your food processor.
You know me, I am not one to post a recipe that requires a fancy piece of kitchen equipment. You do not need a food processor to make this. A blender will do or you could work on your knife skills and chop up everything by hand. Use what you have or you could borrow your neighbors food processor.
Now throw in half a red onion…
…and some peeled cucumber. Save some of your cucumber for a garnish later.
Now seed and add a red bell pepper…
…and two stalks of celery.
We’re almost done, don’t worry!
Now throw in some fresh chives…
…and just when you think you couldn’t possibly add anything else, throw in some fresh parsley and a clove of garlic.
Pulse, pulse , pulse!
Or if you are doing this by hand chop, chop, chop!
When your veggies are nice and blended add 1/4 cup of olive oil…
…and 1/4 cup of red wine vinegar.
Squeeze in some fresh lemon juice.
Be sure to pick the seed out of your lemon before squeezing otherwise you’ll be eating them later on.
Lets season our soup up with 2 teaspoons of sugar…
…and 1 teaspoon of Worcestershire sauce.
If you’re a vegetarian don’t put this in because it is made with anchovies! But if you’re a vegetarian I am sure you already knew that.
Now add a few dashes of your favorite hot sauce.
This one is pretty good.
Dont forget the salt and pepper!
Easy on the salt. You want to make sure this dish is seasoned enough, but not so much that you couldn’t enjoy a bowl of it.
Now slowly blend in 2-4 cups of tomato juice.
I like my gazpacho on the chunky side, so 3 cups worked for me.
Pour your soup in a non-metal bowl, cover with plastic wrap, and let this chill in your fridge for a bit. Overnight if you can.
Sure you could serve it right out of the food processor, but it will taste so much better in a few hours!
Garnish with some cool cucumber and serve with a side of tortilla chips.
My 11 year old thought the chips would taste good with the gazpacho and he wanted to make sure I told you that was his idea!
This soup is quite the power house of raw veggies and a perfect dinner for a warm summer night.
- Recipe adapted from simplyrecipes.com
- 6 peeled roma tomatoes
- 1/2 purple onion
- 1 peeled cucumber
- 1 seeded red bell pepper
- 2 stalks of celery
- fresh parsly to taste
- fresh chives to taste
- 1 clove of garlic
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- juice of 1 lemon
- 2 teaspoon of sugar
- hot sauce to taste
- 1 teaspoon of Worcestershire sauce
- 2-4 cups of tomate juice
- salt and pepper to taste