Get your 5 servings of daily veggies in this delicious chilled soup. I’ve tried many variations on Gazpacho and this is my favorite! An easy, rich and fresh soup you can lunch on all week long. I add freshly squeezed lemon and avocado to kick it up a notch. Hope you enjoy!
Ingredients:
- 1 (28-ounce) cans whole peeled tomatoes, not drained
- 1 large seedless cucumber, unpeeled & cut into large pieces
- 2 stalks celery, rough cut
- 1 red onion, cut into large sections
- 2 ears of corn, sliced off the cob
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1/4 cup good olive oil
- 1/2 teaspoon celery salt
- Dash of crushed red pepper flakes, opt.
- 1 tablespoon tomato paste
- 2 cups tomato juice (I use Low Sodium V8)
- Juice of ½ lemon
- Splash of Tabasco (red or green)
- salt and freshly ground black pepper, to taste
- GARNISH: 1 avocado (chopped), fresh parsley, dollop of goat cheese & crusty baguette
Directions:
- In large bowl whisk vinegar, olive oil, spices, tomato paste, tomato juice, V8, lemon, Tabasco – set aside.
- In another bowl toss canned tomatoes, cucumber, celery, corn, onion, and garlic. Add half of this mixture in batches into your food processor (coarsely pureed) and then stir everything into the liquids.
- Cover tightly. Refrigerate for at least a few hours before consuming.