If you grow vegetables in your garden, this is a great way to use them. Gazpacho is naturally low in carbs, and loaded with vitamins and fiber. It’s cold and refreshing on a hot summer day. My step-father use to live in Mexico when he was young, and he learned to make Gazpacho there.
2 cups tomato juice – We use Campbell’s. V8 is also good
4 – 5 fresh tomatoes – washed and cut in chunks
1 cucumber – seeded and sliced
1 bell pepper – seeded and chopped
1 stalk celery – chopped
1 clove garlic – minced
1/2 carrot – sliced
1/2 large red onion – sliced
1-2 tablespoons red wine vinegar
3 Tablespoons Olive Oil
1 teas salt
pepper to taste
Throw everything in a food processor and blend it well. Stir in olive oil slowly. Add more tomato juice if it is too thick. Transfer to a large bowl and chill before serving.
You can add a dash of red pepper or tobasco sauce, if you wish, or a dash of ground cumin.
Garnish with 1 tablespoon fresh cilantro or other fresh herbs, i.e. basil, chives, mint, thyme, etc.
Feel free to experiment. Farmers in the field throw in whatever they have to make Gazpacho.
Serve with warm crusty bread. Serves 6 to 7 people.