Gazpacho Soup
Ingredients
- 3 cloves garlic, minced or crushed (I use LOTS more garlic!)
- 5 large tomatoes, peeled and finely diced
- 2-3 large cucumbers, peeled and finely diced
- 1+ jalapeño (optional), finely chopped, remove seeds to make it milder
- ½ cup minced onion (I use more)
- ½ cup chopped green pepper
- 1 cup tomato juice
- ½ cup Extravagonzo Red Chili Culinary Olive Oil
- ½+ cup apple cider vinegar (unfiltered, unpasteurized)
- Juice from 1 lemon
- ½ teaspoon crushed red pepper
- Sea salt and fresh ground black pepper
Instructions
- To peel tomatoes, blanch them first by dipping for 10-15 seconds each in boiling water
- Combine all ingredients, adding Extravagonzo Red Chili Culinary Olive Oil, vinegar, and seasoning lastly
- Chill very thoroughly – several hours or overnight
- Makes 2+ quarts
Related Products
Related Posts
Leave a Reply