Tanya’s Spanish Gazpacho

Vegan, gluten free, and served cold. Makes 6-8 servings

4 cups tomato juice (we like organic)
2 Tb or more sherry vinegar or red wine vinegar (to taste)
½ tsp salt
1 small clove of garlic, minced fine
¼ cup extra virgin olive oil
1 cucumber, peeled and seeded, then diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
½ of a small red onion, minced
2 stalks celery, diced small
1-2 ripe tomatoes, cored and diced ( I like a variety of colors)
2 Tb fresh parsley, minced
1 Tb fresh basil, minced (if you like)
Additional salt and pepper, or cayenne if you like it spicy

In a large bowl, combine the tomato juice, vinegar, salt, and garlic. Whisk until salt dissolves. Drizzle in the olive oil, whisking to combine. Add the chopped vegetables and tomato, stir in the parsley and basil (if using). Season the soup to taste with salt and pepper. This is best served chilled.

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