Gazpacho

I served mine with shrimp and cheese!

Ingredients

Ingredients

• 2 cloves Garlic, Minced
• 1/2 whole Red Onion, Diced
• 1 whole Large Cucumber, Diced
• 5 whole Roma Tomatoes, Diced or 1 can of petite diced tomatoes
• 1 whole Zucchini, Diced
• 2 stalks Celery, Diced
• 1 dash Salt (to taste)
• 1/4 gallon Tomato Juice
• 1/4 cup Extra Virgin Olive Oil
• 1/8 cup Red Wine Vinegar
• 2 Tablespoons White Sugar
• 10 dashes Frank's hot sauce
• A few dashes of  black pepper (to taste)

Instructions

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 the tomato juice, olive oil, red wine vinegar, sugar, Frank's, and a dash of salt.

Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

My new blender! Thanks Mom and Kelly :)

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours.

Serve with a sliver of fresh avocado, sour cream, cheese, shrimp and/or cilantro. 

Review

I loved how this turned out! It full of vegetables and cheap, I will definitely make this again. It would be great in the summertime because it's a cold soup. 

Props to Pioneer Woman for this yummy recipe:

http://thepioneerwoman.com/cooking/2009/06/gazpacho/