Monday, June 27, 2011

Mom’s Gazpacho Soup

3 cups fresh tomatoes, seeded
1 cup chopped green pepper
½ cup chopped onion
½ cup chopped cucumber (cut in half and use spoon to take out seeds first)
1 clove garlic minced fine
4 cups chicken broth, low sodium or reduce added salt
¼ cup olive oil
¼ cup lemon juice freshly squeezed
1-2 tsp salt
1 tsp paprika
Put all ingredients into a blender; blend until smooth. If you prefer chunky, save some of the chopped vegetables to add afterwards to the blended soup.
Add hot sauce to taste after blending.
Serve in chilled small bowls or Manhattan glasses as an appetizer with a dollop of sour cream and a sprinkling of chopped fresh chives. Optional: slices of avocado or chopped black olives.
Homemade croutons are good on top also. Soup is better made the day before serving to blend the flavors.