Quick Tomato Pepper Gazpacho Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), diced | |
| Green bell pepper | 1/4 Cup (16 tbs), diced | |
| Red bell pepper | 1/4 Cup (16 tbs), diced | |
| Spanish onion | 1/2 Cup (16 tbs), diced | |
| 1/2 cup peeled, seeded and diced cucumber | ||
| Tomato | 1 Cup (16 tbs), diced | |
| Tomato juice | 1 Quart | |
| Red wine vinegar | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), peeled | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1 teaspoon Worcestershire sauce, or more, to taste | ||
| Dairy sour cream and cucumber slices, for garnish | ||
Directions
In a large bowl, combine celery, green pepper, red pepper, onion, cucumber, tomato, tomato juice, vinegar, olive oil, garlic, salt, black pepper and Worcestershire sauce; mix well. (If you want a smooth soup, puree mixture in batches in an electric blender until smooth.)
Cover and refrigerate at least 4 hours.
Stir gently before serving.
Cover and refrigerate at least 4 hours.
Stir gently before serving.
Chef
