Garlic Summer Gazpacho Soup Recipe

Garlic Summer Gazpacho Soup Recipe

Makes 6 servings.

Prep time: 30 minutes (no cooking time required)

Ingredients:

* 3 cups tomato juice
* ½ English cucumber (or field cucumber with the seeds removed)
* 1 large stalk celery
* ½ red onion
* 1 green bell pepper
* 2 ripe red tomatoes
* ½-1 fresh jalapeno pepper
* 1-2 cloves fresh garlic
* 1 tsp. vegetarian Worcestershire sauce (look for a brand with no anchovies)
* 1 Tbsp. extra-virgin olive oil
* 2 Tbsp. balsamic vinegar
* Salt and pepper to taste

Directions:

1. Roughly chop the English cucumber, celery, red onion, and tomatoes into uniform sized pieces and place into a food processor. (Work in batches if necessary.)
2. Mince the garlic and jalapeno pepper and add them to the processor.
3. Whirl in the food processor until vegetables are very small.
4. Add the tomato juice and puree until slightly textured. Add the vegetarian Worcestershire sauce, olive oil, and balsamic vinegar. Blend. Taste and add salt and pepper to taste.
5. Serve garlicky summer Gazpacho cold – not at room temperature – garnished with hot sauce, sour cream and chives. Dip in fresh homemade croutons or artisanal bread.