Gazpacho

Gazpacho

6-7 cored small Roma Tomatoes (fresh from market or garden if possible)
1 large red pepper
1 English cucumber peeled (~500 g)
¼ cup of chopped sweet onion
1-2 large clove of garlic
1 cup V8 vegetable cocktail (or Clamato!)
1-2 cups of BARE BONES broth
1 tbsp lime juice
2-3 tbsp sherry vinegar
Sea salt (to taste)
Fresh ground pepper (to taste)

Optional
Cayenne pepper (if you like a kick)
Add a stalk or two of celery
substitute sherry vinegar with balsamic or red wine vinegar

Garnish ideas

Crunchy bacon bits (my favourite)
Cucumber
Croutons
Fresh Parsley, Cilantro, or Basil

Directions

  1. Chop the pepper, cucumber, tomatoes, onion and garlic and place in a blender.
  2. Add vegetable cocktail and lime juice and pulse or blend until desired consistency.
  3. Season to taste with salt, pepper (and cayenne if you want), and whichever vinegar you decide on.
  4. Lightly blend again to combine all ingredients.
    * IF you intend on drinking/sipping then blend until smooth
    * IF you intend on eating it like a refreshing cold soup option to leave it a little chunky
  5. Pour into a large mason jar and chill for at least 4 hours.
    * For soup – portion into bowls and garnish
    * For sipping – pour into a glass and garnish like a cocktail
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