Rustic Gazpacho
Serves 8-10
There is something about sunny warm weather that makes me crave this tangy cold vegetable soup. It also reminds me of being pregnant with my first child, because it is what got me through my first trimester. I cannot wait for tomato season because I’ll add fresh heirloom tomatoes to this soup – my favorite food. I like the vegetables kept large and recognizable, but you can puree this soup for a smoother consistency.
1 (46oz) bottle low sodium V8 Juice
1 (14oz) can San Marzano diced tomatoes (include juice, do not drain)
1 cup yellow bell pepper, small dice
1 cup red bell pepper, small dice
1 cup white onion, small dice
1 cup cucumber, small dice
1 cup celery, small dice
2 garlic cloves, minced
½ cup fresh lemon juice
½ cup red wine vinegar
2 Tbsp extra virgin olive oil
½ teaspoon Tabasco
Combine all ingredients, chill and let sit overnight for best flavor. Serve with a dollop of whole milk Greek plain yogurt, chive blossoms and fresh cracked pepper.
Recipe provided by Kristen Schumacher: Professionally trained chef, cooking instructor, recipe creator, food blogger of www.heirloomchef.blogspot.com, artist, wife and mommy...who is food obsessed!
