Gazpacho
Created by Frankie Rowland • Down to Earth MarketsServes: 6 – 8 • Course: Appetizers & Soups • Diet: Vegan • Season(s): Summer, Fall
Ingredients
- 5 pounds tomatoes
- 1 small red onion
- 1 cucumber, peeled
- 1 red pepper
- 4 scallions
- 2 stalks celery
- 1 quart tomato juice
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon Tabasco
- 1/4 cup basil, chopped
- salt & pepper
- Sour cream (optional)
Instructions
Dice all vegetables. Blend tomato juice, oil, vinegar, seasonings, and all vegetables. Chill for several hours. Serve with sour cream and lime.