This is exceptional! Just in time for hot summer nights or days. Yumola! And thanks, Wendy and Keith, at John G’s. From today’s You Asked for It! column.
Here’s the recipe, but there are plenty more over at the Sentinel site that you’ll enjoy.
John G’s Gazpacho
- 1 cup red onion, fine dice
- 1 cup green bell pepper, fine dice
- 1 cup red bell pepper, fine dice
- 1/2 cup green onion, chopped
- 1 cup celery, chopped fine
- 1 cup cucumber, deseeded, diced
- 1 cup diced fresh tomato
- 1 46-ounce bottle V-8 juice, divided
- 4 whole tomatoes, cored
- 3 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 3 dashes hot pepper sauce, such as Tabasco, or to taste
- 1 tablespoon white vinegar
- Celery stalks with leaves
- Sour cream
- Chopped green onions
- Seasoned croutons
Note well: Prepare andchill this soup at least 8 hours before serving.
In a large bowl, combine onion, bell peppers, green onion, celery, cucumber and diced fresh tomato. In the bowl of a food processor or blender fitted with a metal blade, combine 4 cups of the V-8 juice with 4 whole tomatoes, garlic, olive oil, salt, sugar, pepper, Worcestershire sauce, hot pepper sauce and white vinegar. Blend or process until mixture is pureed well. Pour half of the puree into the bowl with the chopped vegetables. Add the remaining V-8 juice to the processor bowl or blender container. Process or blend to combine well. Pour puree into bowl with vegetables. Stir well and taste to adjust seasonings.
Cover bowl and refrigerate for 8 hours or overnight. Serve well chilled, with a celery stalk in each bowl and small bowls of sour cream, chopped green onions and croutons for guests to add as they wish.
Makes 10 servings. This soup does not freeze well.
Per serving: 73 calories, 19 percent calories from fat, 2 grams total fat, trace saturated fat, 0 milligram cholesterol, 13 grams carbohydrates, 3 grams total fiber, 8 grams total sugars, 10 grams net carbs, 2 grams protein, 491 milligrams sodium.
Lower-sodium version (Use a 46-ounce bottle of low-sodium V-8 juice and omit salt.): 76 calories, 20 percent calories from fat, 2 grams total fat, trace saturated fat, 0 milligram cholesterol, 13 grams carbohydrates, 3 grams total fiber, 9 grams total sugars, 11 grams net carbs, 2 grams protein, 133 milligrams sodium.