Gazpacho

[phatj]

Gazpacho

Serves 12 as Soup.

This is a non-authentic Gazpacho, but it's pretty tasty just the same.

• 2 T olive oil
  
• 5 cloves garlic, minced
  
• 1/2 fresh jalapeno, minced (or more to taste)
  
• 2 T minced fresh cilantro, or 1 tbsp dried cilantro leaves
  
• 1 T minced fresh oregano, or 1 tsp dried oregano leaves
  
• 1 tsp freshly ground black pepper
  
• Juice of one lime
  
• 1 large cucumber, unpeeled, chopped
  
• 1 large onion, chopped
  
• 2 tomatoes, seeded and chopped
  
• 2 celery stalks, chopped
  
• 1 yellow bell pepper, chopped
  
• 1 orange bell pepper, chopped
  
• 1 large (56 ounce?) can tomato juice (not tomato soup!)
  
• 2 T red wine vinegar, or to taste
  
• 1 tsp salt, or to taste
  
• 1 tray ice cubes or equivalent water (about 1 ½ cups)
  

1. Combine oil, herbs, spices and lime juice in large bowl or pot.

2. Add chopped vegetables, tomato juice, vinegar and salt.

3. Best if prepared about 1 day in advance. If preparing just before serving, float ice cubes on top of bowl. Otherwise, add water with tomato juice.

Keywords: Soup, Vegan, Vegetarian, Easy, Vegetables

( RG1612 )