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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
  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

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.


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


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


Dice the remaining veggies and refrigerate separate from the soup.


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


Leftovers keep in the refrigerator for up to 5 days.