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Garden-Fresh Gazpacho

 Garden-Fresh Gazpacho
Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.
10 ServingsPrep: 15 min. + chilling

Ingredients

  • 3 cups chopped seeded peeled fresh tomatoes
  • 2 celery ribs, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced chives
  • 1 green onion, thinly sliced
  • 1 garlic clove, minced
  • 1 can (46 ounces) tomato juice
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • Seasoned croutons

Directions

  • In a large bowl, combine the first 14 ingredients. Cover and
  • refrigerate for several hours or overnight. Garnish each serving
  • with croutons. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 cup (calculated without croutons) equals 94 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 757 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.