Gazpacho | Constant Cookbook

Ingredients

• 2 cloves Garlic, Minced
• 1/2 whole Red Onion, Diced
• 1 whole Large Cucumber, Diced
• 5 whole Roma Tomatoes, Diced
• 1 whole Zucchini, Diced
• 2 stalks Celery, Diced
• 1 dash Salt To Taste
• 1/4 gallon Tomato Juice
• 1/4 cup Extra Virgin Olive Oil
• 1/8 cup Red Wine Vinegar
• 2 Tablespoons White Sugar
• 6 dashes Tabasco
• 1 dash Black Pepper To Taste
• Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
• Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!