I first tried gazpacho when I was on my honeymoon in Jamaica. The soup was presented in these little wine glasses and it was delicious. It almost reminds me of eating salsa with a spoon, although the soup is blended and salsa is kind of chunky. Gazpacho is an easy way to use up all those summer tomatoes that are growing in your garden. This soup freezes well too. I didn’t have any storage containers to freeze food in, but luckily we had some freezer bags. I need to buy some more storage containers sometime soon.
For Christmas last year, my friend got me this great recipe book for canning and preserving foods called Preserving the Harvest. There’s so many great recipes I want to try for homemade BBQ sauce, ketchup, preserved lemons, and different types of jams. This gazpacho recipe is from this book.
Servings: 10 (1 cup)
Calories: 93, Fat: 3g, Carbohydrates: 16g, Fiber: 3, Protein: 0
6 medium tomatoes, peeled, cored, and chopped
5 cups of vegetable juice
2 medium cucumbers
1 large onion, chopped
1 large green bell pepper, chopped
1 celery stalk, chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon of fresh dill (I used a tsp of dried dill)
1 garlic clove
1 teaspoon salt
1/2 teaspoon of hot sauce
1/4 teaspoon of pepper
1. Combine all ingredients and toss until the vegetables are evenly coated with oil, vinegar and herbs.
2. Pour into two 1 1/2-quart freezer containers. Seal, label well, and freeze for up to 3 months.
3. To serve, thaw in the refridgerator overnight and store chilled.