Gazpacho Soup

Last week we met to make a cool, crisp summer soup.  It is loaded with vegetables and seasonings for a wonderful, refreshing, healthy dish.

Ingredients:

• 2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes, undrained
• 1 peeled, seeded, and chopped cucumber
• 1 chopped red onion
• 1 chopped green bell pepper
• 1 stalk chopped celery
• 1/2 cup shredded carrots
• 1/4 cup olive oil
• 1 finely chopped, seeded jalapeno pepper
• 1/4 cup red wine vinegar
• 1 fresh lime, juiced
• 2 cloves finely chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large can tomato juice (24 oz)

Assemble the ingredients.

Peel the cucumber and seed it.

Chop and finely dice the cucumber
and the green bell pepper.
Seed and chop the jalapeno pepper.

Finely dice the red onion.

Combine in a bowl.

Chop 1 stalk celery
and finely chop 2 cloves of garlic.

Add 1/2 cup shredded carrots.

Add 1/4 cup olive oil to the mixture.

Also add 1/4 cup red wine vinegar.

Juice 1 fresh lime.

Add 2 cans (14.5 ounces each) fire roasted diced tomatoes
 undrained.

Add the can of tomato juice.

Combine all the ingredients in bowl.

Season with  1/2 teaspoon salt
and 1/4 teaspoon black pepper.

Blend 2-3 cups of mixture in blender until smooth and
oil is mixed thoroughly.

Pulse until it is smooth.

Stir back into the remaining ingredients.
You can puree the mixture until it is your desired consistency.

Refrigerate and chill at least 2 hours.
It is better if chilled overnight to blend the flavors.

This soup is served cold.  You can add some heat and extra spice if desired.
This could include 1/4 teaspoon Worcestershire sauce
or hot pepper sauce or chipotle sauce.
Serve with tortilla chips.

Have fun cooking!
Enjoy! This delicious soup.