Print Options:

Easy Tomato Gazpacho Soup

 2 large Witten's Heirloom tomatoes, peeled
 1 large Witten's cucumber, peeled, halved
 1 onion, peeled & halved
 1 Witten's bell pepper, seeded & quartered
 24 oz tomato juice, divided
 ¼ cup Extra virgin olive oil
 ⅓ cup red wine vinegar
 1 ½ tsp kosher salt
 ¼ tsp black pepper
 A few dashes of hot sauce
 1 clove garlic, minced
 ¼ cup chives, finely chopped
1

Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.

2

Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.

3

Cover and chill for 2 or more hours in the refrigerator.

4

Dice the remaining veggies and refrigerate separate from the soup.

5

Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.

6

Leftovers keep in the refrigerator for up to 5 days.