Gazpacho

By akselden

Ingredients

• 2 1/2 c. tomato juice, divided
• 4 c. peeled, seeded and chopped tomatoes (about 3 lbs)
• 1 1/4 c. peeled, seeded and chopped cucumber. (about 1 lb)
• 1/2 c. minced green pepper
• 1/4 c. minced onion
• 1/3 c. olive oil
• 3 tbsp vinegar
• 1 clove garlic, minced
• 2 to 3 tbsp, lemon juice
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp hot sauce
• Croutons
• Commercial sour cream, if desired

Preparation

Step 1

Pour one-half cup tomato juice into ice cube trays to form 6 cubes, freeze. Combine chopped tomato, cucumber, green pepper, onion and 2 cups tomato juice in a large bowl, stir gently to combine. Add oil and next 7 ingredients, stir gently. Cover and chill at least 4 hours.

To serve, ladle soup into chilled bowls, and place a tomato juice cube in each serving. If desired, garnish each serving with croutons and a dollop of sour cream.