In the winter, James and I love to have grilled cheese with fresh tomato soup. Since it’s summer the hot tomato soup didn’t sound refreshing with the heat and humidity outside turning my hair into a frizz ball. The gazpacho worked as an amazing substitute to the usual grilled cheese/tomato soup combo although you can’t really dip the sandwich into the soup like you can in winter because the hot-cold elements don’t really mesh. But the soup is so rich and flavorful on we just loved it!
source: Pioneer Woman Cooks
2 cloves garlic, minced
1/2 large red onion, diced
1 large cucumber, diced
5 ripe tomatoes, diced
1 zucchini, diced
2 celery stalks, diced
4 cups tomato juice
1/4 cup extra virgin olive oil
1/8 cup (more to taste) red wine vinegar
2 tablespoons (less to taste) sugar
Tabasco to taste
Salt and Pepper to taste
1. In a food processor, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
2. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
3. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold! (Or if you need the soup faster, flash freeze it in the freezer for about 25 minutes, then move it to the fridge. Just keep an eye on it in the freezer so it doesn’t actually turn to ice!)
4. Remove the soup from the fridge and stir. Check seasonings one last time. Spoon into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro.