Gazpacho

This is a classic Spanish soup. It is delicious and wonderful, especially in the summer when everything is so fresh. There are a lot of ingredients, but prep is really simple. Basically, you just throw everything in the food processor.

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Combine all ingredients — don’t puree smooth — you want to leave the gazpacho a bit chunky. Place in non-metal container (metal will give it an “off” taste), cover tightly and refrigerate overnight, allowing flavors to blend. Serves 8.

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