An easy, fresh, healthy and very cool soup for those lazy, hazy, crazy days of summer! NO COOKING NECESSARY!

4 large cucumbers, cut in 1″ slices, peel on.
8 red bell peppers, cored and seeded and roughly chopped
16 plum tomatoes, roughly chopped
4 red onions, roughly chopped
1/2 cup minced garlic
4 small jalapeño pepper minced
23 quarts tomato juice
1/4 cup balsamic vinegar
1/4 cup good olive oil
1/2 tablespoon sea salt
1 teaspoons freshly ground black pepper

Place each vegetable separately into a food pocessor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, minced jalapeño, olive oil, salt, and pepper. Mix thoroughly and chill before serving. The longer gazpacho sits, the more the flavors develop. Serve cold and decorate with chopped cucumber and Cilantro leaves OR thinly sliced avocado.



Jerri George founder of Catering by George! in 1985, was literally blown west, from So. Florida, by Hurricane Wilma in 2005. Jerri brought over twenty years of culinary expertise and a passion for serving others to Denver area residents, their businesses, charitable and faith-based organizations starting VISION CATERING USA. In an effort to bring you the most trendy and tasteful combination of exceptional food, service and event orchestration that only 28 years of experience can bring to the table...their mission is your 'vision'. Following a near fatal bout with Bacterial Meningitis in 2009, Jerri turned to writing and is publishing her book CATER$AVVY "Secrets of the Trade Revealed" in late summer 2013. She and other caterers from all over the US share secrets of the industry and a how-to approach of opening and operating a catering business. A percentage of book sales will be donated to Meningitis research and awareness.
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  1. yourothermotherhere says:

    That’s a big batch of gazpacho! For the tomato juice, I use V8, the hot and spicy one. It gives it a little extra kick.

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