Gazpacho of Fresh Summer Vegetables
Makes about 70 ounces (about 8 cups)
For all ingredients, please use those that are organic or grown without pesticides.
12 roma tomatoes, cut into quarters
3 hot house cucumbers, halved, seeded, and cut into 3 inch lengths
3 red bell peppers, cored, seeded, and cut into sixths
1 jalapeno pepper, seeded and de-ribbed
5-6 scallions, white part only
1/2 cup fresh cilantro, minimal stems
2 cloves garlic, peeled (optional)
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
  freshly ground black pepper
2 cups tomato juice, low sodium if available (I used Trader Joe’s low sodium)
1 lemon, juiced
3 limes, juiced
1 teaspoons tabasco
1 tablespoon gluten-free worcestershire sauce
Serve with or top with any of the following:
  avocado, diced
  red onion, diced
  roasted corn, kerneled
  fresh cilantro leaves
  toasted pepitas or sliced almonds
  oven baked corn tortilla chips
Recipe note – I like to reserve a few tomatoes, a pepper, and a cucumber to process separately to a more chunky texture. This extra step helps to add more texture to the soup. If you prefer to chop it all to an equal consistency or don’t want to be bothered, do not reserve the vegetables for this step and include them with the first batches. If you do not own a food processor, make it all in a blender. The texture might be finer, but it will still be delicious.
Put 9 of the tomatoes in the bowl of a food processor fitted with the metal blade. Pulse until the mixture is finely chopped. Pour into a large bowl. Reserve the remaining 3 prepared tomatoes.
Repeat with 2 peppers and 2 cucumbers which can be processed together to the same texture as the tomatoes. Add them to the tomatoes. Reserve 1 pepper and 1 cucumber.
In the same work bowl, pulse the scallions, jalapeno, cilantro, and garlic (if using) together to a fine chop. Add to the tomato mixture.
Put the reserved tomatoes, red pepper, and cucumber in the work bowl and pulse to a coarse chop. Add to the tomato mixture.
Add the olive oil, sea salt, and freshly ground black pepper and stir to combine.
Add the tomato juice, lemon juice, lime juice, tabasco, and worcestershire to the soup. Stir to blend the flavors. Taste to adjust the seasonings accordingly. Think about salt, sour, and fat when adding seasonings to balance the flavors.
Refrigerate the soup for at least 5 hours before serving.
Serve the soup in bowl or chilled glasses. Top each serving with your choice of avocado, red onion, grilled corn, nuts, or chips. You can also serve the toppings separately.
Store in the refrigerator for up to 5 days.