I’m convinced that Gazpacho is only categorized as soup because it’s full of veggies and brightened with vinegar. Let’s be honest. A spoon doesn’t do it justice. This is a drink to be guzzled from a large glass or mug on a hot day or, yes, for breakfast. That tag wasn’t an accident. I love cold soup for breakfast!
I like mine with a little bit of a kick, but if you don’t, I’ll leave that optional.
I cannot stress enough how important fresh veggies are to this recipe. Supermarket fresh is fine, but local farmer’s market fresh or right from the garden fresh is ideal.
- 2 Cans Diced Tomatoes
- 1 Cup Tomato Juice
- 1 Cup Diced Cucumbers
- 1 Cup Diced Carrots
- 3 Stalks of Diced Celery
- 1/2 Cup Diced Red Onions
- 1 Clove Diced Garlic
- 1/2 Diced Red Bell Pepper
- 1/2 Diced Yellow Bell Pepper
- 1 Teaspoon Sea Salt
- 1 Teaspoon Pepper
- Juice of 1 Lime
- Thinly Sliced Lemon
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Dill
- 1 Tablespoon Worcestershire Sauce
- 1 1/2 Teaspoons Balsamic Vinegar
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Chiffonade of Fresh Basil
- 1/2 Teaspoon Red Tabasco Pepper Sauce (optional)
- Drizzle a tiny bit of olive oil into a large skillet, and saute the diced onions, carrots, and peppers for no more than 2 minutes on medium/low heat with salt and pepper to taste.
- Saute diced garlic for 1 minute.
- Add all ingredients except basil and lemon slices to a blender or food processor and liquefy for 2 minutes.
- Refrigerate for at least 2 hours before serving. Top with basil and garnish with a lemon slice.
Add a bit of beef bouillon powder to the blend and a shot of vodka and call friends over for the best doggone Bloody Mary they’ve ever had.