A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.
Ingredients
- tomatoes: 4 cups (diced)
- tomato juice: 1 cup
- beef broth: 1 cup
- green bell pepper: 0.75 cup (chopped)
- celery: 0.75 cup (chopped)
- cucumber: 0.75 cup (chopped)
- onion: 0.33333 cup (chopped)
- garlic: 2 clove (minced)
- olive oil: 1 Tbsp
- lemon juice: 1 Tbsp
- balsamic vinegar: 1 Tbsp
- basil: 1 tsp (dried)
- parsley: 1 tsp (dried)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- ground cumin: 0.5 tsp
- hot pepper sauce: 0.33333 tsp
- Worcestershire sauce: 0.5 tsp
Metric Conversion
Stages of cooking
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In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
