Gazpacho

Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. This is a to-die-for summer dinner.

2 cloves garlic, minced
½ whole red onion, diced
1 whole large cucumber, diced
5 whole roma tomatoes, diced
1 whole zucchini, diced
2 stalks celery, diced
1 dash sea salt to taste
4 cups tomato juice
¼ cup Extra Virgin Olive Oil
⅛ cup apple cider vinegar
6 dashes Tabasco
1 dash black pepper to taste

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and the remaining onion, cucumber, tomato, zucchini, and celery. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado or chopped cilantro. 

Recipe from the Pioneer Woman