Gazpacho from Stella LaViolette

Stella LaViolette, "Blueberry, Peaches, and Red Robin Pie" 

Gazpacho is a summer soup with many variations. The one I've given here is the one Paul and I like. The main secret to making all of the varied recipes for this excellent soup is the use of garden fresh vegetables at their peak of ripeness. It is a very refreshing, light meal in the hot summer and it helps you make use of all those vegetables in your garden. Feel free to vary the ingredients to suit whatever is at the peak of ripeness in your garden or available at the farmers' market. Remember that the longer this particular soup sits, the tastier it gets. I usually make a large container and keep it for a week at a time.  - Stella

  • 1 clove garlic, cut in half
  • 3 cups peeled, seeded, finely chopped tomatoes
  • 1 cucumber, peeled, seeded and chopped
  • 4 tbsps. minced green pepper
  • ½ cup chopped sweet onion
  • 2 tbsps. olive oil
  • 2 tsps. lemon juice
  • 1 tsp. salt
  • ¼ tsps. white pepper
  • 1 dash Tabasco sauce
  • 1 cup chilled tomato juice
  • ¼ cup chopped parsley
  • 1/2 cup sour cream

Rub a mixing bowl with the halved garlic. Leave the garlic in the bowl. Add tomatoes, cucumbers, green pepper and onion and mix well. Add the olive oil, lemon juice and seasonings. Stir well and chill for at least 4 hours. Before serving, add the chilled tomato juice and mix thoroughly. Top with chopped parsley and a tbsp. of sour cream. Makes about six servings.

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