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7 soups in 7 days: Volume 3 #5


Pulse each ingredient individually in a food processor then set aside into a large bowl. The Idea is to not puree the ingredients but to get them to a broken down stage (roughly coarse chopped.) I like my gazpacho a little rustic in its presentation opposed to all of the components being too uniformly chopped or diced.

1 large seedless cucumber and set aside in a large bowl
1 each: green, yellow and red bell pepper
1 large purple onion
1/3 cup packed parsley
2 ½ pounds of peeled and seeded tomatoes
Mix well.
Add 1-2 cups tomato juice
3 Tablespoons of red wine vinegar
3 Tablespoons Extra virgin olive oil (use the best stuff you have!)
2 cloves of finely minced garlic
1 jalapeƱo pepper, seeded and minced
Salt and white pepper to taste
Note: reserve a little bit of each vegetable to fine dice to use as a garnish or garnish with halved yellow pear tomatoes and fresh chopped parsley. Substitute hot or spicy tomato juice or use clamato juice in any combination for tomato juice. Or you can add a touch of carrot juice or any other vegetable juice, (get as creative as you want!)

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