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End of the summer Veggie Gazpacho

A chilled soup of fresh tomatoes, cucumbers, peppers and spices.
5 from 2 votes
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Prep Time 45 minutes
Chill for 4 hours
Total Time 4 hours 45 minutes
Course Appetizer, Soup
Cuisine Spanish, vegan

Equipment

  • 1 vegetable grater or use your food processor
  • 1 knife and cutting board
  • 1 large bowl to mix everything in, that can fit in your refrigerator

Ingredients
  

  • 3-5 fresh tomatoes
  • 1 bell pepper, your favorite color
  • 1 cup grated cucumber or more if you love cucumbers
  • 1 cup celery, chopped small dice
  • 1/2 cup green onion, chopped fine or your favorite raw onion
  • 4 cups Tomato or vegetable juice (such as V-8)
  • 2 avocados
  • 2 TBLS red wine vinegar
  • 3 TBLS Green olive oil
  • 1 bud garlic, minced fine
  • 1/2 teas. dry mustard
  • 1/2 teas. black pepper
  • 1 teas. salt
  • 1/2 teas. chili powder
  • 2 TBLS balsamic vinegar
  • 1/2 teas. hot sauce
  • 1/2 teas. cumin
  • 1 TBLS soy sauce
  • 1 TBLS lemon juice

Instructions
 

  • Chop or grate the fresh tomatoes into your bowl.
    Small dice the bell pepper and the celery.
    Grate the cucumber. Finely chop the green onion and garlic.
    Add all the ingredients to the bowl, stir until mixed.
    Chill for 4 hours, or overnight. If you are not serving it that day, add the avocados before serving.

Notes

Can you add other veggies? Sure you can. Have a carrot or a little zucchini on hand? Grate it into the bowl. If it makes the gazpacho too sweet, add a little more vinegar. This is your chance to use of all those great vegetables that are around at the end of the summer.
Keyword fresh tomatoes, cucumbers, sweet bell peppers, green onion, tomator juice