SUMMER RECIPE: Gazpacho Soup

gazpacho---kerriann-flanagan-Brosky

If you have an abundance of tomatoes, peppers and cucumbers growing in your garden, here is a wonderful way you can use some of your crop. Gazpacho is often made by soaking bread. This recipe, which is my mom’s, does not contain bread so it’s really low in calories. I have been making it for years. It’s a perfect summer dish to serve to company during the summer. If you don’t have a vegetable garden, no worries. Visit your local farmer’s market or head out east to a farm stand and pick up some produce. You won’t be disappointed with this delicious soup. Make some homemade croutons to put on top for a crunchy treat.

Gazpacho Soup
1 large can tomato juice
2 beef bouillon cubes
1 tomato chopped
1 small unpeeled cucumber, chopped
1 green bell pepper, chopped
1 small onion, chopped
4 Tbs. wine vinegar
2 Tbs. vegetable oil
1 tsp. salt
1 Tlbs. worcestershire sauce
6 drops Tabasco sauce

In a large pot, heat tomato juice and bouillon cubes until boiling and cubes are dissolved. Stir in wine vinegar, vegetable oil, salt, Worcestershire sauce and Tabasco. Add vegetables to blender or food processor, adding tomato juice for liquid. Blend all together. Stir and put in large bowl. Chill overnight. Serve the next day with croutons.

Serves 6-8 depending on portions size.

 

 

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