Classic Gazpacho

This is an amazing cold soup that is very vegetarian and can also make a great hors d’oeuvre as a shooter in a shot glass.

Prep Time 15

Refrigeration Time 12

Total Time 12 15

Course Dinner

Servings 8

1 Large Spanish Onion
2 cloves Garlic
2 Seedless Cucumbers (wash but leave skin on)
1 Green Pepper
6 stalks Celery (chop before putting in processor to avoid celery from being stringy)
2 Ripe Plum Tomatoes
1 can Pitted Black Olives (small can - rinsed)
1 piece Day Old Italian Bread (about 3" thick)
1 can Diced Tomato
1 qt Tomato Juice (V-8 is excellent)
½ cup Spanish Olive Oil (Goya brand is terrific flavor)
¼ cup Red Wine Vinegar
½ tbsp Kosher Salt
1 tsp Crushed Black Pepper
2 tbsp Hot Sauce

In bowl of food processor pulse chop Onion and Garlic. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
In same food processor pulse chop Cucumbers. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
In same food processor pulse chop Green Pepper. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
In same food processor pulse chop Celery. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
In same food processor pulse chop Plum Tomatoes. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
In same food processor pulse chop Black Olives. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
In same food processor pulse chop Italian Bread. Place in large mixing bowl.
Mix together and add Diced Tomato, Tomato Juice, Olive Oil, Red Wine Vinegar, Salt, Black Pepper and Hot Sauce. Blend together and refrigerate overnight.
Serve chilled and garnish with good chunky croutons and some of the reserved chopped vegetables then drizzle with a little olive oil.

Keyword Gazpacho, Vegetarian