California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.
- 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
- 1 red onion, finely chopped (about 1 1/4 cups)
- 1 cucumber, peeled, seeded, chopped (about 1 cup)
- 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1-2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
- 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.
Adjust seasonings to taste.
Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.