Gazpacho

Prep time: 20 minutes

Yield: 8-10 portions

Chill time: 2 hours

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INGREDIENTS
  • 6 cups tomato juice (1.36 L) 
  • 1 cucumber, diced
  • 1 small red onion, minced
  • 2 to 3 medium tomatoes, diced
  • 1 and half tablespoon honey
  • 1 glove garlic, minced or grated
  • 1 lemon, zest and juice 
  • handful fresh herbs of your choice: basil, parsley, chives, minced
  • 1/2 teaspoon sumac
  • 1 teaspoon hot sauce 
  • 1/2 teaspoon salt 
  • Fresh ground black pepper to tasted
TIPS and Thoughts
  • I use a large plastic juice container. It makes it easy to store. 
  • To make it a bit more deep in flavour, replace the sumac with cumin.
  • Feel free to use a different type of onion. I don’t recommend the yellow ones. They tend to be overpowering. Vidalia or Walla Walla, for example, work very well.
STEPS
  1. Combine all ingredients and place in a large container, at least 2.5 L.
  2. Chill for at least 2 hours.