Name: Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups); 1 red onion, finely chopped; 1 cucumber, peeled, seeded, chopped; 1 red or green bell pepper, chopped; 2 stalks celery, chopped; 1 to 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 1 clove garlic, minced; 2 cups tomato juice, or 1 (15-ounce) can crushed tomatoes; 1/4 cup red wine vinegar; 1/4 cup extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option); 2 teaspoons sugar, or more to taste; Salt and freshly ground pepper to taste; 6 or more drops Tabasco sauce to taste

Instructions

Place all ingredients in a large bowl. Use an immersion blender or blend in batches in a blender to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.
Adjust the seasonings to taste with more salt, pepper, sugar, or Tabasco. Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend. Did you love this recipe? Let us know with a rating and review!

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Instructions

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