Gazpacho Soup

The heat has been unrelenting, 30 degrees with 70 % humidity.  This humidity is odd for those of us living in the middle of the prairies.  Although appetites are decreased and barbecues and salads are the norm, I wanted to prepare a special meal on Sunday, just because I had the inclination.  So, you are in for a few good posts.

We were getting kind of tired of salads and Al requested gazpacho soup. What a wonderful idea!  I haven't made this in years although it is a favorite for both of us!!!   I planned on using fresh tomatoes from our garden, but the deer ate them all.  What a disappointment.  Well the grocery store is always stocked.

So, our meal started with an  appetizer of gazpacho soup from my Better Homes and Gardens Cookbook.  I chose this particular recipe because of the beef broth, it adds depth to the dish.

 

Ingredients

4 cups chopped, peeled tomatoes (4 large)

2 cups tomato juice

1 cup beef broth

1/2 cup chopped, seeded cucumber

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon olive oil

1 tablespoon lemon or lime juice

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon tabasco sauce

Directions

Combine all the ingredients in a large bowl.  Cover and chill  for 2 to 24 hours.

What could be easier and more delicious!!