This easy to make gazpacho makes a wonderful light dinner paired with a salad especially during this hot summer. I got the recipe from my friend Chris who hosted a going away get together for Carol, a mutal friend who is moving to Oregon this week. I think all of us who were together that evening loved the wonderful flavor of this cold soup and the avacado in the soup. We all love guacamole so much that it is almost a staple at our gatherings. If you don’t care for avacado, it can be left out but then increase the amounts of the other vegetables that you do like so the volume remains the same and does not become too “brothy”.
I have always loved both cooking and baking and I remember when I was about 10 years old I decided to make a “gourmet dinner” for our family one Sunday. I had come across a recipe for gazpacho in a magazine and I was intrigued by it because it was the first time I had come across cold soup. I decided to start that meal with it. Today, everyone remembers the gazpacho but none of us remembers the rest of the meal! This past weekend my older brother Jim and his wife Marcy were visiting from Florida and so I invited them and my younger brother Patrick and my sister-in-law Patricia for dinner on Sunday. I thought it would be quite fitting to start our meal with this gazpacho as a trip down memory lane. Everyone enjoyed it and I hope you do too!
- 2 and ½ cups Vegetable Broth
- 2 and ½ cups Tomato Vegetable juice (like V-8)
- 4 medium (or 3 large) Tomatoes
- 2 large (or 3 medium) Avacados (diced)
- 1 whole Cucumber, seeded and diced
- 1 15 oz. can diced tomatoes with the juice
- 3 Green Onions, sliced, (both the green and white parts)
- ½ cup Red Bell Pepper, diced
- ½ cup Green Bell Pepper, diced
- Juice of 1 Lemon,
- ¼ cup Extra Virgin Olive Oil
- 2 Tablespoons fresh Cilantro, minced (or 1 Tablespoon of dried)
- ¼ teaspoon hot sauce
- 2 Tablespoons of Champagne or White Wine Vinegar
- Salt and Pepper to taste
- Mix all ingredients together
- Chill in refrigerator for at least 3 hours
- Serve cold
If you don't care for avacado, leave it out but increase the other vegetables such as cucumber and the peppers so the soup is not too brothy.