A Tasty Gazpacho Soup
Author: 
Serves: 8
 
Ingredients
  • ½ cup extra virgin olive oil
  • 4 Tablespoons fresh lemon juice
  • 1-3 teaspoons salt (optional, depending on saltiness of tomato juice.)
  • Dash of ground pepper
  • 8 cups Tomato Juice (The best you can buy. I like Red Gold brand)
  • 4 Large ripe tomatoes, peeled and cubed (I have found that 2 cans of Best Choice brand Petite Diced tomatoes works wonderfully and saves TONS of time and mess. I just stumbled upon this brand and it has been my favorite so far. If you use the canned tomatoes, DRAIN first).
  • ½ cup finely chopped onion or scallions (I prefer scallions, green stems and all)
  • 4 stalks celery, diced (I cut the celery into thirds lengthwise first then dice)
  • 1 large yellow or green pepper, diced
  • 1 cup corn (fresh or frozen)
  • 1 large cucumber, diced
  • Small bunch of cilantro, chopped (optional)
  • Hot sauce to taste
  • 1 avocado, sliced
Instructions
  1. In a large serving bowl, whisk together olive oil, lemon juice, salt and pepper. Pour in tomato juice and stir to mix.
  2. Add vegetables and, if using cilantro, turning to mix evenly.
  3. Let sit in refrigerator from 1 hour to overnight for the flavors to blend.
  4. Dish into bowls. Season with hot sauce and garnish with sliced avocado, chopped cilantro, and a lemon wedge.
  5. Covered and refrigerated, this soup will keep for several days.
  6. Tip: I like my vegetables at about a ¼ inch dice, keeping the celery, cucumber and pepper all about the same size.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/07/tasty-gazpacho-soup/