Monday, July 9, 2012

Gazpacho- Summer Soup

Summer time is always a challenge for me. Cooking a healthy meal without heating up the whole house. I found this recipe that is full of vegetables and is served cold. You don't even turn on the stove! Perfect for all these 100° days. Serve this with a good loaf of bread.

(As found in The Pioneer Woman Cooks : Food From My Frontier)
2 garlic cloves
1/2 red onion
1 large zucchini
1 large cucumber
2 celery stalks
5 Roma tomatoes
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp sugar
Several dashes Tabasco
Dash of salt
Dash of pepper
4 cups tomato juice
Avocado slices
Cilantro, rough chopped

Mince the garlic cloves. Slice the onion. Place both in a food processor. Dice the zucchini, cucumber, celery and tomatoes. Place half the veggies in the food processor, reserve the other half. Pour in the olive oil, red wine vinegar, sugar, hot sauce, salt, pepper and  2 cups of the tomato juice. Blend well.  Pour the blended mixture into a large bowl, and add in the other half of the chopped veggies. Stir. Then pour in the remaining 2 cups of tomato juice. Taste and adjust the seasonings if needed. Ladle into bowls and top with sliced avocado and cilantro.

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