Zesty Gazpacho

With the great tomato growing season we’ve had this year everyone seems to be making Gazpacho. At least the constant flood of gazpacho recipes in my feed reader leads me to believe. Most call for combining, then pureeing everything, perhaps setting aside a few choice ingredients to add some texture at the end. If you want a smooth cooling soup you can really sink your teeth into, this gazpacho recipe will really satisfy.

6 Large Tomatoes
2-3 Green Onions
1 Large Cubanelle Pepper
1 Cucumber
3 Stalks Celery
3 Cloves Garlic
32 oz. Low Sodium V8 Juice
2 Tbsp. Red Wine Vinegar
2 Tbsp. Worcestershire Sauce

2 Tsp Black Pepper

Chop all the veggies into 1/2 inch dice. Thinly slice the garlic. Combine everything in a bowl and chill for at least a few hours. This is a great make ahead recipe as the flavor will really develop if chilled overnight.

You can keep it strictly vegetarian…

…or add some meat candy 😉