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
- Combine all ingredients and place in a large container, at least 2.5 L.
- Chill for at least 2 hours.