Joyce's Gazpacho Soup

LtlPhyl #2's Note:

This recipe comes from a very dear long time friend and is the best gazpacho soup I have ever had the pleasure to enjoy with just the right amount of Tabasco sauce added for my family's taste. I hope you might enjoy it too. Prep time is approximate. Chill time is cook time. If you double the recipe, don't double the Tabasco unless you like it really hot!

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 8-10

Yield: 0.5 gallon

• 1 garlic clove
• 2 teaspoons salt
• 1/3 cup mushroom, sliced
• 3 tablespoons oil
• 1 cup onion, chopped
• 2 cups tomatoes, chopped
• 1 1/4 cups bell peppers, chopped
• 1 cup celery, chopped
• 1 cup cucumber, peeled and chopped
• 2 teaspoons chives, chopped
• 1 tablespoon parsley, chopped
• 1 teaspoon black pepper
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1/2 cup tarragon vinegar
• 3 cups tomato juice

Directions:

1. Crush garlic on 1 teaspoons salt.
2. Sauté mushrooms in oil.
3. Combine all ingredients in a stainless steel or glass bowl.
4. Cover and chill at least 3 hours.

Reviews

[ulysses]

Refreshing summer soup. Really easy to make.

Definitely use a low sodium tomato juice.

[Chef #317938]

This was a great recipe. Did change ingredients somewhat...and also method of preparation..and was delicious. Eliminated: Mushrooms, celery, parsley and chives. Changed 3 cups tomato juice to 4 cups of Low Sodium V-8. Did not have tarragon vinegar..so used 1 tsp tarragon .and more to taste at the end...and 1/2 cup white vinegar. Used one red pepper and a few sweet green banana peppers instead of green bell peppers. In cuisinart, put garlic cut into 7 or 8 chunks, 2 cups of fresh tomatoes , chopped, black pepper, tabasco, worcestershire sauce, white vinegar, tarragon spice, 1/2 cups of the V-8 juice and pureed. Then , to a large bowl, poured in the cuisinart mixture, remaining V-8 juice,chopped up onion, cucumber, and peppers. Delicious!!! Barbara Aceti Woodinville, Washington