Gazpacho is a farmers market favorite. With a base of tomatoes which are high in cancer-fighting lycopene and an abundance of other fresh vegetables, it’s a quick nutritious cold summer soup.
1 clove garlic—chopped
½ small red onion—chopped
½ red pepper —deseeded and chopped
½ green pepper —deseeded and chopped
2 roasted chile peppers-chopped
1 cup peeled, deseeded and chopped cucumber
1 cup chopped, roma tomatoes
4-6 cups tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon Tabasco
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
Place all ingredients in a food processor or blender and process until smooth. Chill in the fridge until you’re ready to serve. I think gazpacho tastes better the next day, so prepare ahead of time. Set out additional bowls of chopped veggies to garnish the cold soup.