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Gazpacho Soup Sunny Shores

Recipe from the cookbook "Brunch on the Porch."

Ingredients

Ingredients
<ul> <li>1 medium English cucumber, peeled, seeded and finely diced</li> <li>1 medium green bell pepper, cleaned and finely diced</li> <li>1 36-oz can of petite diced tomatoes including the juice</li> <li>½ cup V8 Vegetable Juice</li> <li>¼ cup red wine vinegar</li> <li>3 tablespoons extra virgin olive oil</li> <li>1 teaspoon salt</li> <li>½ teaspoon freshly ground black pepper</li> <li>1 medium cleaned and quartered red onion</li> <li>1/3 packed cup flat parsley</li> <li>2 minced garlic cloves</li> <li>1 raw large egg (optional)</li> <li>½  cup V8 Vegetable Juice</li> </ul>

Directions

Directions
In a large bowl add the first 8 ingredients. In a food processor puree the rest of the ingredients and add to the bowl. Mix well and refrigerate for at least 2 hours (but not overnight, the flavor is much better if served very fresh). Serve in chilled bowls with snipped chives on top.