We like to spice up our dinner routine with gazpacho, a tomato-based Spanish soup that’s served cold.
It’s a great way to get all the veggies our active bodies need.
Best of all, it’s so simple to make, the cook has plenty of time left to play in the summer sun!
Ingredients
| 1 clove of garlic, minced | 3 c. tomato juice |
| 2 c. diced tomatoes | 2 Tbsp. olive oil |
| 2 c. diced cucumber (or zucchini) | 3 Tbsp. white vinegar |
| ½ c. diced green pepper | ½ tsp. salt |
| ½ c. finely diced onion | ¼ tsp. pepper |
| ½ c. diced celery | ¼ tsp. hot sauce |
| ½ c. chopped black olives |
Preparation
1. Chop vegetables.
2. Combine all ingredients into large bowl. Stir until well mixed.
3. Refrigerate 24 hours. Garnish with chopped cilantro and serve with corn chips or garlic toast and a wedge of lime.
