Summer is here and the heat is on, but that doesn't mean you have to heat up your kitchen to enjoy a delicious, healthy soup.
In just minutes you can make this No Cook GAZPACHO SOUP and after letting it chill for 4 hours, all you have to do is ENJOY!
In just minutes you can make this No Cook GAZPACHO SOUP and after letting it chill for 4 hours, all you have to do is ENJOY!
No Cook
GAZPACHO SOUP
3 cups V8 juice
Repeat the process, using 1 cup V8 juice, olive oil, jalapeno pepper, 1 tomato and 1/3 of the remaining vegetables.
Repeat the process, using the last cup of V8 juice and the remaining tomato and vegetables.
Refrigerate for at least 4 hours before serving.
Garnish with chopped cucumber or tomato, croutons, slivered basil or a drizzle of olive oil.
Makes 8 cups.
¼ cup lemon juice
2 cloves garlic, peeled
5 ripe tomatoes (or canned tomatoes)
1 carrot, (uncooked) peeled & in chunks
1 small onion, (uncooked) in chunks
1 cucumber (or zucchini),(uncooked) peeled & chopped
1 cucumber (or zucchini),(uncooked) peeled & chopped
1 green pepper, (uncooked) seeded & quartered
¼ cup fresh parsley
¼ cup fresh basil or cilantro
¼ cup olive oil
1 small jalapeno (or sm. can of Ortega chilies)
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
* You can also add a can of cooked garbanzo’s , some celery with the “strings” removed and cut into chunks, as well as a dash of Tabasco sauce.
In a food processor, combine 1 cup V8 juice, lemon juice, garlic, 2 tomatoes and 1/3 of the carrot, onion, cucumber, zucchini, green pepper, parsley, and basil. Process, then pour into a large bowl.
Repeat the process, using 1 cup V8 juice, olive oil, jalapeno pepper, 1 tomato and 1/3 of the remaining vegetables.
Repeat the process, using the last cup of V8 juice and the remaining tomato and vegetables.
Mix the three batches together. Add salt and pepper to taste.
Refrigerate for at least 4 hours before serving.
Garnish with chopped cucumber or tomato, croutons, slivered basil or a drizzle of olive oil.
Makes 8 cups.
