Gazpacho
Gazpacho, a chilled tomato-based soup originated in the Andalusia region of Spain. Today, it's made all over the world with a number of variations. Below is a traditional recipe. Gazpacho is a great summertime accompaniment to grilled meats. It's also a fun and tasty way to get your kids to eat their vegetables.
Instructions
1. Chop the vegetables. Chop the celery, tomatoes, red onion, green pepper, cucumber, red bell pepper and garlic into a 1/4-inch dice. Or, using a food processor, pulse the vegetables until they are coarsely chopped, but not pureed.
2. Add the other ingredients. Add the tomato juice, olive oil and vinegar to the vegetable mixture. Stir well.
3. Chill well. Chill the soup for at least six hours before serving. The flavor improves the longer the soup chills. Try to leave it in the refrigerator overnight, if possible.
4. Garnish and serve. Shortly before serving, ladle the soup into bowls or glasses and garnish with julienned basil leaves. This recipe will serve four to six.
Tags: before serving, well Chill
