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Gazpacho
- 2 cloves garlic; minced
- ¼ cup fresh cilantro; washed, dried, and chopped
- 2 Tbsp. fresh parsley; washed, dried, and chopped
- 1 small red onion; large dice
- 2 medium cucumbers; peeled, seeded, and largely diced
- 1 yellow bell pepper; medium dice
- 1 large ( 28 oz.) can diced tomatoes
- 1 Tbsp. balsamic vinegar
- Juice of 1 lemon
- 1 tsp. red wine vinegar
- 2 Tbsp. olive oil
- ½ tsp. chili garlic sauce
- 2 cups tomato juice
- 1 tsp. sugar
- Kosher Salt and Fresh Cracked Black Pepper; to taste
Combine all ingredients in a large soup pot or bowl. Puree to the consistency of your liking with an immersion blender. Taste and adjust as needed with more salt, pepper, and lemon, as needed. More tomato juice or water should be added to reduce viscosity, if desired. Top pureed soup with chopped garnishes of your choice- extra cilantro, re onion, cucumbers, etc.
