One of my favorite summer soups – gazpacho brings back memories of my mother who would make it with all the wonderful vegetables from our garden. Refreshing and healthy; it’s a great first course or light lunch or blended as a smoothie for breakfast.
Serves 8 to 10
1 small red onion, minced
1 large cucumber, peeled, seeded, diced
1 red pepper, seeded, diced
1 yellow pepper, seeded, diced
3 large ripe tomatoes, seeded, chopped
3 stalks celery, finely diced
2 garlic cloves, minced
1/4 cup red or white wine vinegar
2 Tb. basil, snipped
2 Tb. flat leaf parsley, chopped
4 cups tomato juice or V-8 juice
Salt and pepper, to taste
1 Tb. hot sauce of your liking
Homemade croutons, optional
1. Combine the above ingredients except the croutons in a large bowl and season to taste. Chill overnight if possible and serve with a few croutons on top of each bowl.
1/2 baguette, day old if possible
3 Tb. olive oil
Salt and pepper
1. Heat the oven to 400. Cut the bread into small cubes and toss with the olive oil, salt and pepper in a large bowl. Transfer to a baking sheet and toast about 10 minutes. Store in an airtight container until ready to use.