|Gazpacho, chilled and full of vegetables!|
As hot as it here in central VA it's great to make something that doesn't involve turning on the stove OR oven! Cold soup on a hot humid summer evening? Yes, please!
|Gazpacho Vegetable Mix|
2 - 2 1/2 lb. vine ripe tomatoes, peeled
1 medium cucumber, peeled with seeds removed
1 small yellow onion, quartered
1/2 medium green pepper, cut into chunks**
2 cloves garlic, about 1 heaping tsp.
1 rib celery, sliced
1 small carrot or 3 baby carrots, scrubbed and sliced
1 1/2 cups V8 or tomato juice (I prefer V8)
1 T. olive oil
1 T. balsamic vinegar
1 tsp. salt
a pinch of black pepper
Peel the tomatoes by cutting an X in the bottom and dropping them in boiling water for 10 seconds. Remove to your cutting board and let cool a minute or 2. The skin will slide off easily. Core them to remove any tough parts.
Peel the cucumber and halve it lengthwise. Score the middle with a paring knife and push the seeds out with a spoon or your finger. Chop it roughly to fit into your food processor or blender.
Put all the veggies into your chopper bowl or half into your blender. Blend until the mixture starts to get smooth but still has some texture. Remove to a large bowl and add tomato juice or V8, salt, pepper, vinegar and oil. Whisk to combine. Chill at least 2 hours.
Serve cold, topped with anything you like or just plain. Keeps for about 4 days in the refrigerator.
**Cooks note: If you want your gazpacho to be spicy, add a small to medium jalapeno pepper to your vegetable mixture. If you remove the seeds and membranes, it will tone it down a little. Leave them in for more heat.