Tomatoes are in da house! Or garden, or market. Summer’s bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho. It’s a chilled tomato and vegetable soup, perfect for sweltering summer days.
Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.
Make sure you use only the best, freshest ingredients for this soup.
Great served with chopped avocado and crusty bread!
Updated from the recipe archive, first posted 2006.