Recipe by Mikey Kealey
This summer, treat yourself to a bowl of delicious, garden-fresh gazpacho. This refreshing chilled soup originates from Spain and is easy to make - I suppose, but I can only guess since I've not yet made it. But I cannot imagine NOT loving it. This was e-mailed to me as part of a "free daily dietary tip" that I receive. Let's eat and Let's see!
Top Review by waynejohn1234
I make this soup at least once a year for a special luncheon. The only difference being that I use red wine vinegar rather than white. It is always a hit, especially with women. Men do not seem to be too keen on cold soups. Thanks for submitting.
- 2 1⁄2 cups tomato juice or 2 1⁄2 cups vegetable juice
- 1 cup tomatoes, peeled, seeded, finely chopped fresh
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup bell pepper, finely chopped
- 1⁄2 cup green onion, finely chopped
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 2 teaspoons fresh flat-leaf parsley, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon fresh ground black pepper