Cool Gazpacho Evenings

Sure, we're getting our late August heat, but you can cool off in the evenings with the infinite variety of Gazpacho. We've got everything you need to make your own -- fun for one, fun for two, fun for the whole family! Check out the ingredients list here -- all available from Retail Relay.

Of course, the easiest course of action is to order up a quart or a gallon from Rev Soup. No muss, no fuss!

The cool thing about Gazpacho is that it is very hard to mess up -- here are the basic recipe ingredients plus a few of the more popular variations. Blend it, taste it, add a bit more of this (or that) -- keep tasting! It's hard to go wrong.

Gazpacho Recipe

Ingredients

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Method

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.