Red Gazpacho Recipes

Ingredients :

2 cups canned whole tomatoes, with juice, coarsely chopped

1 1/2 cups chunked English cucumber

1 cup tomato juice

1 very small (or 1/2 of a large) yellow, red, or orange bell pepper, chopped

1/2 cup chopped red onion

3 tbsp fresh lemon juice

3 tbsp red wine vinegar (or 1 to 2 tbsp apple cider vinegar)

1 tbsp extra virgin olive oil

1/2 tsp minced garlic

1/4 tsp ground black pepper (or to taste)

Several drops Tabasco sauce (or to taste)

Optional Garnishes

tofu sour cream

avocado chunks

fresh cilantro leaves

1. Combine all the ingredients except the optional garnishes in a blender.
2. Pulse the blender briefly, just until everything is well combined but the vegetables are still somewhat chunky.
3. Transfer the soup to a covered storage container, and chill it in the refrigerator for several hours before serving.
4. Serve the soup cold.
5. Garnish each serving with a dollop of tofu sour cream, avocado chunks, and or a few fresh cilantro leaves, if desired.

A warm weather delight, this "liquefied salad" is light and spicy.

Makes 1 quart 

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