A refreshing bowl of gazpacho soup loaded with flavor and nutrition is a great way to start off your meal.
The taste of each and every vegetable in this gazpacho soup stands out boldly, and the result is a superbly flavorful, refreshing appetizer. Use organic veggies if they’re available, and skip the olive oil if you’re limiting your fat intake.
The bulk of the prep here is washing and chopping veggies, but no need to cut perfect slices or a fine dice – just cut ‘em so they fit into the processor. It may take two rounds to fit it all in the processor – you don’t want to overload your machine and have vegetable juice dripping down your cabinets.
Party idea: serve in shot glasses on a tray to create about 30 "shooters."
- 4 beefsteak tomatoes, quartered
- 1 yellow bell pepper, chunked
- 1 English cucumber, cut into 1/8's
- 2 stalks celery, chunked
- 1 red onion, quartered
- Handful parsley
- Handful fresh chives
- 1/2 lemon, juiced
- 4 tablespoons olive oil, optional
- 3 cloves garlic
- 1/4 cup red wine vinegar
- Few drops Tabasco
- 1 cup carrot juice or V8
Reserve several chives for garnish.
Place all vegetables and herbs into food processor and pulse until finely chopped.
Transfer to large mixing bowl, and add remaining ingredients.
Snip chives and use to garnish each bowl.