It’s really summer now here in Florida…a great time for good Gazpacho. I don’t usually order it when I go out to eat, because I’m not a huge cucumber fan and I think most gazpachos have an overwhelming cucumber taste. I like to make it at home so I can control the ingredients to my tastes. This is very easy to make and makes about 8 cups, so it’s enough for you and your family to enjoy for a few days.

Tomato Gazpacho
2 tomatoes
1 small cucumber
1 small red onion
1 green bell pepper
1 small jar roasted red peppers
3 cups low sodium V8
1/4 cup EVOO
1/3 cup red wine vinegar
1 tsp hot sauce
1 tsp salt
1 tsp garlic, minced

Roughly chop the veggies. Combine half the vegetables, 1 cup of V8, salt, hot sauce, and garlic in a food processor. Process until the veggies have become very tiny (like the consistency of a finely minced garlic). Pour in a large bowl. Then process the other half of the vegetables and 1 cup of V8. Pour into bowl with the rest. To the bowl, add the olive oil, vinegar, and remaining cup of V8. Stir until well combined. Refrigerate for at least 4 hours so the flavors meld. Serve cold. If you’d like, garnish with a dollop of light sour cream or fat free Greek yogurt.