Bella’s Gazpacho Soup

I have never tried, made or ordered Gazpacho soup…EVER!  The question is why o why didn’t I! The bigger question is why didn’t someone tell me it was so darn good! WHY!???  (Yes I am yelling)  What a great way to utilize your fresh veggies from your garden or farmers markets.  It is so refreshing on a summer day or night and it’s healthy for you.  I don’t want to even think of ALL the summer days and nights that I have missed enjoying this summer time treat!  Well I can now check trying Gazpacho Soup of my bucket list and add it to my summer recipe list!  Have you tried it?

 Bella’s Gazpacho Soup

11 Tomatoes- I used a mixture of Orange and Red Tomatoes

1 Small Squash

1 Cucumber

1 Small Red Onion

1 Small White Onion

1 Stalk Celery

2 Garlic Cloves

1 Banana Pepper

1 Hot Pepper (optional)

2 Tablespoons Balsamic Vineger

1 Tablespoon Sugar

1/4 Cup Olive Oil

Salt and Pepper to Taste

* 2 Cups Tomato Juice

This recipe makes about 8-10 Cups of soup.

 

Every ingredient in this soup is from my garden or from a garden of family!

Pull up a stool or sit yourself in a chair, sister (or brother) because your going to be chopping for a while!!!!  Chop all vegetables into a small dice.

Seed tomatoes, and press through strainer, reserving tomato liquid, before chopping.

Just keep chopping…chopping….chopping   What do we do, we chop, chop, chop
OH HO HO How I love to CHOP…….   Sorry, my niece has that song stuck in my head.

Take half of the mixture and the reserved tomato liquid, blend in food processor or mixer, using the pulse setting so vegetables won’t go to complete liquid.  In large bowl or container mix together processed mixture with the remaining diced vegetables.

Now we are going to make an easy tomato juice while the food processor  is out. Not  buying it we will skip the preservatives, you know it’s all fresh ingredients and we like that plus it’s comes together so easy.  In blender add tomatoes, onion, parsley, celery, salt and pepper to taste and a drizzle of olive oil.  Blend until smooth and no chucks are left.  In a medium sauce pan heat juice to a simmer, and simmer for 5-7 minutes.  Turn off heat and let cool.  Add the juice to the soup once it is cooled.

Tomato Juice

4 Large Tomatoes

1 Onion

1 Celery Stalk

1/4 Cup parsley

Salt and pepper to taste

Drizzle Olive Oil
Place in the refrigerator and let soup cool and flavors meld for at least 2 hours.  Serve and ENJOY!

This entry was posted in Appetizer, Lighter Side, Lunch, Main Dish, Soup and tagged , , , , , . Bookmark the permalink.

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