This easy make-ahead soup is an interesting and refreshing starter dish. Served chilled, it is a delicious conversation starter and a great way to use tomatoes if you grew your own this summer or if you pick some up from your local farmer's market. Consider serving this gazpacho at your next summer potluck or BBQ.
2 cups vegetable stock
2 cups tomato juice
2 tbsp lemon juice
2 tbsp salsa verde or green taco sauce
½ tsp sugar
½ tsp garlic salt
⅛ tsp pepper
1 cucumber, peeled, seeded, and coarsely chopped
1 green pepper, seeded and diced
4 large tomatoes, peeled and coarsely chopped
3 green onions (including tops), thinly sliced
Fresh basil or parsley for garnish
- In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil.
- Leave some of the chopped vegetables for garnish. Stir the remaining cucumber, green pepper, tomatoes, and onion into the liquid; bring mixture, uncovered to a boil again.
- Remove from heat and cool.
- Puree the mixture, cover and refrigerate until well chilled. (Always cool the mixture before pureeing it to prevent burns when using a hand blender.)