Gibson Gardens Cookbook

Refreshing Gazpacho Soup Recipe

  Amt.

 Ingredients

  Amt.

 Spices

 
  7 Plum Tomatoes  1/2 bunch Parsley (fresh) 
  1 Large Red Onion  3 cloves Garlic (fresh) 
  2 Cucumbers (seeded)  2 tsp. Celery Seed Powder 
  1 Red Bell Pepper (seeded)  3 tsp. Sea Salt 
  3 Jalapeno Peppers  1/2 tsp. Black Pepper 
  1 bunch Scallions  2 1/2 tsp. Worcestershire Sauce 
  1/2 c Cider Vinegar  1 tsp. Garlic Powder 
  1/2 c Olive Oil  2 tsp. Cilantro (dried) 
  4 c Tomato Juice  1/2 tsp. Ginger 
  1 lemon Lemon Juice (fresh)  2 tsp. Dill 
  1 lime Lime Juice (fresh)  1 tsp. Basil (dried) 
  5 1/2 Tbsp. Sugar  1/4 c Rice Vinegar 
  2 1/2 tsp. Worcestershire Sauce  1 tsp. Gibson Gardens Hot Pepper Oil 
  1/3 c Sundried Tomatoes (minced)      

Directions:

Chop and add to large bowl: tomatoes, onion, cucumbers, peppers, scallions (reserve 1 scallion for a garnish), fresh parsley, and fresh garlic.

Use a blender or food processor to finely mince all in small batches (use some of the tomato juice to add enough moisture to keep going) until at desired consistency.

Return to bowl and add all other ingredients.

Stir thoroughly and refridgerate at least 2 hours

Sample periodically and adjust taste with dried garlic, ground pepper, salt, tomato juice, and Worcestershire sace as needed.


Notes:

This recipe is absolutely delicious and incredibly refreshing on a hot day - however, it is very acidic and taking an antacid beforehand isn't a bad idea. Trust me, the taste is worth a little heartburn!

Freezes very well - just be sure to allow to thaw completely in the refridgerator (speeding it up will make everything go mushy and lose its texture).

All recipes © Brian S. Gibson