Updated: Jun 18, 2022
This soup tastes like you are sitting in a garden. So fresh and refreshing on a hot summer night! Grab a piece of crusty bread to make this gazpacho a meal!
Ingredients 2 stalks celery 1 large cucumber 1 brown onion 1 red pepper 1 yellow pepper 1 large carrot 12 large plum tomatoes 3 cups low sodium tomato juice or strained pureed tomatoes 2 TBS red wine vinegar 2 TBS extra virgin olive oil salt and freshly ground black pepper, to taste 1 medium avocado
Preparation 1. Wash and dry all vegetables. 2. Dice vegetables into small-medium sized cubes and put into a large bowl. 3. Add 2 ½ cups tomato juice, red wine vinegar, olive oil, salt and pepper. 4. Refrigerate overnight to let the flavors mingle. 5. Place half of the mixture into a food processor or blender and puree to desired consistency. If too thick, add more tomato juice. 6. Put a ladle of pureed soup into a bowl and top with a ladle of the diced, chunky mixture. 7. Top the gazpacho with thinly sliced or diced avocado. 8. Serve with warm, crusty bread or baked tortilla chips.
Nutrition Facts Calories 120 Fat 6 gm Protein 3 gm Carbohydrates 17 gm Fiber 4 gm