GAZPACHO

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This soup is served cold. Summertime being the best time to enjoy this soup with fresh tomatoes from your garden, can be served as an appetizer. ( A cold Italian vegetable soup). I have two recipes for Gazpacho and I have decided to put the other recipe on as well. It will follow.

You will need:
4 large tomatoes, peeled and seeded.
1/2 c. diced cucumber
1/3 c. diced onion
1/2 c. diced green pepper
1 clove of garlic, minced
1/4 c. good quality Virgin Olive Oil
1/4 c. red wine vinegar
2 c. tomato juice
dash of Tabasco sauce to taste
I like to pulse everything in a blender and then blend well. If you do not have a blender just chop the vegetables fine.
chill. Serve with croutons if desire, garnish with basil if desire.

Gazpacho

You will need:

1 small cucumber, peeled and chopped2 red bell peppers, seeded and chopped2 green bell peppers, seeded and chopped2 garlic cloves, coarsely chopped1 fresh basil sprig2 1/2 cups strained tomatoes1 T. extra virgin olive oil1 T. red wine vinegar1 T. balsamic vinegar1 1/4 c. vegetable stock2 T. lemon juicesalt and pepper
In a food processor process vegetables then add the liquids.  Season to taste. Put in a bowl and chill for at least 2 hours.
For a garnish: Dice some peeled cucumber, red onion,red  bell pepper and green bell  pepper. Place a small portion in the middle of each bowl. Serve with crusty bread.

I will be sharing  with: