Gazpacho

This delicious cold soup is perfect for the dog days of summer. It’s great for lunch, a light dinner, a “shot” for appetizers and great for your vegetarian days. It’s also delicious if you’d like to add some steamed, boiled, or grilled shrimp to it.

INGREDIENTS

1 large cucumber, peeled, and seeded

3 red bell peppers (any color will do, but red adds to the color best)

6-8 plum tomatoes

1 medium or 1/2 large red onion

6 garlic cloves, minced (less if you aren’t a garlic fan)

4 c. V-8 juice, I like to use the spicy, or half spicy & half regular if you don’t want it too spicy. Tomato juice will work also.

1/4 c. champagne vinegar or white wine vinegar

1/8-1/4 c. olive oil

1 t. sweet paprika

1 t. smoked paprika

Kosher salt

Pepper

GARNISH

avocado slices

garlic croutons

Balsamic Glaze

TO PREPARE

Chop vegetables into large cubes. Keep each vegetable separate.

Put vegetables, one at a time into food processor and and chop until desired consistency. I prefer fairly coarse and chunky. The reason for vegetables to be processed one at a time is some get smooth very quickly and others take a little more processing. One vegetable at a time ensures a consistent texture.

After all veggies are at desired consistency, place together in a large bowl and add all ingredients except garnish and mix well.

Refrigerate.

When serving, top with avocado slices, a drizzle of balsamic glaze and croutons.