A wonderful cold savory soup made with tomatoes, cucumbers, peppers, onions and seasonings. It won’t heat up the kitchen on those hot summer days.
1/2 cup green bell pepper, rough chopped1/2 cup celery, rough chopped1/2 cup cucumber, rough chopped1/4 cup onion, rough chopped2 teaspoons flat-leaf parsley1 garlic clove, rough chopped2 tablespoons wine vinegar2 tablespoons extra virgin olive oilSalt and black pepper to taste1/2 teaspoon Worcestershire sauce
- Add tomatoes, vegetables, parsley, garlic, vinegar, oil and Worcestershire sauce to a food processor and pulse until vegetables are finely chopped.
- Add juice and blend until the mixture reaches your desired texture. The longer you blend, the smoother it will be.
- Place in a sealed container and refrigerate for a minimum of 3 hours. Gazpacho can be served like a soup in a bowl and eaten with a spoon or can be served in small chilled glasses and sipped.
Cook's Note: if you don't have a food processor, you can also use a blender or immersion blender to blend ingredients.