Perfect soup for a light lunch on a hot summer day or as a starter for an evening meal! It’s very refreshing and has a little “heat” from the cayenne. Good with chips or on its own. This recipe is simple to make and enjoyable to eat.
Super Summer Gazpacho
4 large ripe tomatoes, cored
1 English cucumber, peeled
1 red bell pepper
1 green bell pepper
2 ribs celery
1 ½ cups plain vegetable juice
1 ½ cups spicy vegetable juice
3 Tablespoons extra virgin olive oil
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon cayenne (or to taste)
⅛ teaspoon pepper
- Cut all vegetables into large chunks. Add one type of vegetable at a time to food processor and pulse until minced very small (approximately ⅛ inch.) Then transfer all vegetables into a container.
- Add all remaining ingredients and stir well.
- Serve chilled or at room temperature.
Serves six to eight. Total preparation time: 15 minutes.