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Gazpacho is a summertime favorite. This cold tomato and crisp vegetable soup is satisfying and refreshing. Traditionally Gazpacho comes from the Andalucía region of Spain. There it is made with tomatoes, bread, cucumber, red and green pepper, onion, garlic, olive oil, vinegar and salt and is blended into a puree. But these days there are many versions of this traditional soup that exclude the bread and add other vegetables. This version is one of these.

6-8 green onions, chopped.

1 large green pepper, seeds and stem removed, and chopped.

1 large red pepper, seeds and stem removed, and chopped.

1 large cucumber, peeled and diced

3-4 celery stalks, chopped

2 clove garlic, peeled and chopped

1 15oz. can tomato sauce

1 28oz. can quartered tomatoes, Italian style

1 24 oz. can of V-8 or similar

¼ c. olive oil

¼ c. white wine vinegar

1 tsp. salt

¼ tsp. pepper

*optional--a few drops of Tabasco sauce as desired for spiciness.

·         Cut up all veggies and pour all ingredients into a large bowl; stir and mix well.

·         Chill at least 2 hours and stir before serving. Garnish with croutons, chives or a dollop of sour cream.

Serves 4. Prep. time= 30 minutes.

Pairs wonderfully with a Daou La Capilla Old Vine Zinfandel for a fresh summer meal.

Enjoy!

Author: Robin L. Daou

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