I love gazpacho as a cold refreshing summer soup. I like to make a bunch and keep it in the fridge, scooping a bowlful for lunch or a before dinner appetizer.
Originally from Spain, gazpacho is a tomato based raw vegetable soup.
2 tomato's seeded and chopped
1 medium Vidalia onion chopped
2 stalks of celery chopped
1 cucumber seeded chopped
½ red pepper chopped
2 cans of Campbell's tomato soup
Using an empty soup can fill it twice with chicken stock (I used my own)
¼ cup red wine vinegar
1 tablespoon Worcestershire sauce
A dash of Tabasco
The juice of half a lemon with some zest to taste
Salt, pepper and garlic powder to taste
Olive oil about ¼ cup
Teaspoon of sugar
1 container of V8 juice (46 fl oz. -I use low sodium)
Lots of fresh herbs, mint, parsley, basil (are what I had in my garden)
Give it a light pulsing blend with the magic wand and add chopped herbs afterwards. It keeps in the fridge for up to a week.