It has been a warm week in Wisconsin and I was so glad to see the plethora of tomatoes in this weeks CSA box. I have always wanted to try my hand at gazpacho, and tonight was as good as any.
I took these (and a few more things not pictured)
And turned it into this…
I love this cold soup. You can really taste the flavor of every ingredient in layers. It’s simply wonderful. My recipe is freestyle, feel free to alter this in any way you see fit.
- 2 cups V8
- 1 red onion, chopped
- 1 green bell pepper, minced
- 1 cucumber, chopped
- 2 cups chopped tomatoes
- 2 green onions, chopped
- 1 clove garlic, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar (or red wine)
- chopped basil
- chopped fresh parsley
- 1 teaspoon white sugar
- salt and pepper to taste
In a blender or food processor, combine V8, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, vinegar, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.