Categories: SOUPY

Ingredients

• 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 , seeded and chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1-2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives
• 3 clove garlic, minced (about 1 TBSP)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 Tbsp 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)

Directions

1. 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 food processor.

2. Adjust seasonings to taste.

3. Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

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