Gazpacho

What is the perfect lunch, dinner or snack for a hot summer day? Gazpacho. Not only is it loaded with nutrients, anti oxidants and is low in fat and calories, but it is the perfect summer meal since there is no hot oven involved. Who wants to eat a steaming bowl of soup when it is over 100 degrees outside? Certainly not me.

I made this Gazpacho on Friday and I have been eating it ever since. I have a bowl with my lunch and then when I am ready for a snack I have some more. I dice some avocado to put on top and WOW is it delish! I got this recipe from my good friend Terri, but I changed it up just a little bit. I did link the original recipe, although the one I have on here is different.

BON APPETIT!!


Gazpacho

6 ripe tomatoes, peeled
1 red onion
1 cucumber, peeled
1 green bell pepper, seeded
2 stalks celery
A handful of fresh parsley
A handful of fresh cilantro
2 cloves garlic
1/4 cup red wine vinegar
2 T. 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
Avocado


Toss all ingredients except tomato juice and avocado in food processor and blend until finely chopped. Put in container with tomato juice and mix well. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serve with diced avocado for garnish.

Serves 8. (or in my case, 1, since I am the only person in the house that eats this)

**I swiped this picture off of Google images since my camera battery is dead and I can't find the charger. Oops!)