Fresh Gazpacho

🧂 Ingredients

• 4 Fresh Tomatoes

  vine-ripened, peeled, seeded, and chopped
• 2 cups Tomato Juice
• 1/2 Green Bell Pepper

  seeded and chopped
• 2 stalks Celery

  chopped
• 1/2 Yellow Onion

  chopped
• 2 teaspoons fresh Parsley

  chopped
• 1 teaspoon fresh Chives

  chopped
• 1 clove Garlic

  crushed and minced
• 2 tablespoons Olive Oil

  extra virgin
• 2 tablespoons White wine vinegar
• 1/2 teaspoon Worcestershire Sauce
• 1 teaspoon Kosher Salt
• 1/4 teaspoon Fresh Ground Black Pepper

Instructions

• 1 Fill a medium-sized pot halfway with water and bring it to a boil.
• 2 Use a paring knife to make a small X-shaped incision on the bottom of each
  tomato.
• 3 Place a tomato into the boiling water for about 30 seconds.
• 4 Remove the tomato and transfer it to a bowl of ice water. Allow it to cool for
  about 10 – 30 seconds.
• 5 Take out the tomato from the ice bath and pat it dry.
• 6 Peel the skin off the tomato, remove the core and seeds.
• 7 Chop the tomatoes and place in a large bowl.
• 8 Add the tomato juice, green bell pepper, celery, yellow onion, parsley, chives,
  garlic, white wine vinegar, olive oil, Worcestershire, salt and pepper and stir
  to combine.
• 9 Transfer 2 cups of the mixture to a blender and puree for 30 seconds on high
  speed.
• 10 Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2
  hours or overnight.
• 11 Serve in chilled cups and top with croutons and fresh herbs.

Nutrition Info