Gazpacho

This one is a very Cool Recipe from the 60's.
It was so upbeat and different for the time man.
I've adapted it without compromising the original recipe.

Gazpacho

Juice & Zest of 1 Lemon (I Zest the Lemon with a Rasp)
2 Green Bell Peppers, seeded and diced.
1 Cucumber, peeled and cubed
2 lbs. Roma Tomatoes, seeded  and cut unto chunks. ( Roma's are the best)
1 Large Onion, Diced
1 tsp Garlic Salt ( I use Trader Joe's Seasoning Salt or Lawry's)
2 TBS Red Wine Vinegar or White Vinegar
2 TBS Olive Oil
Sea Salt and Fresh Ground Black Pepper to taste.
1- 11.5 oz. Can of V8 Juice or 1 1/2 C.  OR:  (We've recently discovered Zing Zang Bloody Mary Mix...... it's delicious in this recipe.) Just use the same amount as the V8. 

NOTE:
For Garnish, additional Diced Onion, Diced Cucumber, Chopped Fresh Parsley and Croutons.

In a Food Processor :

(I Pulse each of the ingredients separately until they reach the consistency that I like. 

Some like theirs liquid like a Soup and I prefer to have some of it left in small diced pieces so at the end you can take some of it and Mix it with an Immersion Hand Blender or put some of it in a Standard Blender uttil it reaches the consistency of Soup. 

I start with Tomatoes and I spoon each ingredient into a Large Mixing Bowl.
Pulse the remainder of the ingredients in the following order and add to the Bowl.
Cucumbers
Bell Peppers
Onion

Add:
Lemon Juice & Zest
Vinegar
Olive Oil

Add:
Garlic Salt (I've also used Trader Joe's Seasoning Salt)
Salt & Fresh Ground Black Pepper
Stir to combine well.

Add:
V8 Juice or Zing Zang 
Stir to combine well.

At this stage you would Blend some of it to reach your preferred consistency.

Transfer to a Large Glass Jar.

Refrigerate until completely Chilled.



Ladle into individual serving bowls.
Garnish with Diced Onions, Diced Cucumber, Chopped Fresh Parsley, Avocado Slices and Croutons.

Enjoy!
Peace in the Kitchen.