Maybe you have had a prolific garden and want slurp from the cold corpses of your dominion… Or maybe your garden has been stingy and you must obtain outside produce to eviscerate as a warning to your lazy and nulliparous plants…
You must ask yourself: are you the kind of vegetable-obsessed evil overlord who prefers to consume (veggie) flesh while it is uber rare and fresh; or are you the kind who would rather sear the skin from your victims?
Either way, a lovely Gazpacho soup is the perfect summer dish to serve in your creepy banquet hall 😉
3 cups tomato juice/soup
1 medium bell pepper
½ red onion (diced)
3 ripe medium sized tomatoes
3 clove garlic (minced)
1 medium sized cucumber
¼ cup red wine vinegar/kombucha/apple cider vinegar
¼ cup olive oil
¼ tsp salt (or more to taste)
¼ tsp black pepper
*This soup is wonderful with raw veggies or with roasted veggies. I find roasting the peppers and tomatoes and removing the skins eliminates the bitterness associated with these ingredients. Flaying..er.. I mean “peeling” the cucumbers also reduces bitterness. (Remember when we roasted peppers to make the Rainbow Pinwheels? That was fun! Here is the link if you need to review the process.)
Slice the bell pepper (do this after roasting and peeling, if that is your intention), remove seeds and then dice. Place in a large ceramic or glass bowl.
Halve the tomatoes (after roasting and peeling, if applicable) and cut into ¼ inch slices. Add them to the bowl.
Slice the cucumber into thin discs (1/8 inch thick) and add it to the bowl with the other vegetables.
Toss the diced onions, minced garlic, salt and pepper into bowl and gently stir to evenly distribute.
Pour the tomato juice/soup, oil and vinegar over the vegetables. (Remember when Rhonda taught us how to make tomato soup totally from scratch, using a tool that looked like it belonged in a torture chamber? That was Fun! Here is the link if you need to review. If you want to use the cheater … er… “simpler” method, canned or bottled tomato juice can be used in this recipe.)
Place bowl of soup in the refrigerator and allow to chill and “marry” for several hours or overnight.
Serve soup cold and enjoy the shivers it sends down the spines of your dinner guests!
*leftovers can be frozen in ice-trays and simply thawed for easy devouring later.