Prep: 20-40 minutes Chill: 3-4 hours
During the summer months I always serve several different versions of gazpacho, the classic cold tomato soup. This one requires a lot of chopped vegetables, so it takes a bit longer to prepare. (See hint below.) It will keep for several days in the refrigerator and makes a great meal on those days when it is too hot to cook.
- 4 cups tomato juice
- 2 cups tomatoes, peeled, seeded and chopped
- 1 cup cucumber, chopped
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup corn kernels
- 1/2 cup green pepper, chopped
- 1/4 cup green onions, chopped
- 1/4 cup zucchini, chopped
- 1/4 cup canned chopped green chilies
- 1/4 cup fresh parsley, chopped
- 1/4 cup cilantro, chopped (optional)
- 1-2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 1 tbsp hot sauce (like Tabasco), optional
Combine all the ingredients in a large bowl. Cover and chill for several hours before serving.
Hint: The ingredients may be prepared by using a food processor. This is a great time saver. This may also be prepared by pureeing half of the ingredients and leaving the remaining ingredients finely chopped.
Note: To peel tomatoes, use one of the new serrated peelers, or dip briefly in boiling water until the skins loosen, then just slip the skins off.