Gazpacho
2 cloves garlic, minced
1/2 large red onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 large cucumber, diced
5 ripe tomatoes, diced
1 zucchini, diced
2 celery stalks, diced
4 cups tomato juice
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1 tablespoons sugar
Tabasco to taste
Salt and Black Pepper to taste
Toppings:
Sliced avocado
Cilantro
Sour cream
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery,half of the yellow and red pepper, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini,red and yellow pepper, and celery. (Reserve the rest of the diced vegetables for garnish.) Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours.
Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro.
Great for the hot summer evenings.
