Gazpacho Soup Recipes: Vegetable Variation

Gazpacho is known as the "King of Cold Soups." This tomato-based soup originated in the exotic Andalucia region of southern Spain. However, Gazpacho has ancient roots with a number of differing theories about its origin. One story is that Gazpacho originated in Arabia and was a soup that consisted of olive oil, water, garlic and bread and arrived in Spain with the Moors. Later tomato was added to the recipe by Europeans. Today gazpacho soup is a cold summer soup with many variations that can also be made with tropical fruits, avocados, watermelon, mangoes, fresh vegetables, meat stock and seafood. Gazpacho has become an almost generic term for any chilled vegetable soup.

TRADITIONAL GAZPACHO SOUP
This traditional Gazpacho recipe serves eight people and takes only a short time to make.

Mix together in a medium bowl three cups seeded and diced red ripe tomatoes, two cups diced red bell peppper, two cups diced red onions, two cups seeded and diced cucumber, one-half cup diced celery, one teaspoon minced garlic, two cups organic vegetable juice, a pinch of cayenne or a dash of Tabasco sauce and one teaspoon cumin.

Divide the mixture in half and into two separate bowls. Add garlic to only one of the bowls and empty into the blender. Add vinegar to the blender and puree until smooth. Add the vegetable, cayenne or Tabasco sauce and cumin to the blended mixture and blend again until smooth.

Add the above pureed mixture to the bowl of diced vegetables that has been set aside and stir until all ingredients are mixed thoroughly. Refrigerate overnight. Garnish with cilantro or fresh when served.

This recipe is from www.allrecipes.com with adaptations that please any family.