Cassie’s Ruminations

Gazpacho

This is my take on the traditional Spanish cold soup. It’s a great summer soup – a refreshing showcase for some of the great produce that’s currently so abundant.

Gazpacho
Serves 8 as an appetizer or 4 as a meal

1 lb ripe tomatoes, chopped
1 medium cucumber; peeled, seeded, and chopped
1 small red bell pepper, seeded and chopped
2 stalks celery, chopped
3 small cloves garlic, pressed
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp Frank’s Red Hot
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1 tsp black pepper
2 tbsp fresh lemon juice
12 fl oz (1 can) tomato juice

Combine all ingredients in a large blender or food processer and blend to desired consistency. Pour into a non-reactive bowl, cover, and refrigerate for at least 1 hour and up to overnight to let the flavors meld. Serve chilled.