A summertime favorite indeed! This is one of my very favorite poolside dinners. I serve it with grilled shrimp and lots of delicious toppings.
1 Zucchini, chopped (save 2 tbsp diced small)
2 Roma tomatoes, chopped (save 2 tbsp diced small)
1 Cucumber, chopped (save 2 tbsp diced small)
1/2 Medium onion, chopped
1 Celery stalk, chopped
3 Garlic cloves
1/2 Green bell pepper, chopped
1/4 – 1 Jalapeno, chopped (remove seeds and veins if you don’t like the heat)
3 Tbsp EVOO
2 Dashes worcestershire sauce
2 Tbsp white wine vinegar
12 Ounces tomato juice
12 Ounces clamato juice (plain or picante)
2 Tbsp balsamic vinegar
Juice of 1 lime
Fresh ground black pepper
Now…. Everybody in the blender!!!! Blend until smooth.
Stir in the remainder chopped veggies and refrigerate 2 hours. Serve cold with your choice of toppings.
I like to serve it with grilled shrimp skewers. avocado, scallions, cilantro, lime wedges and a dollop of plain Greek yogurt! Super delicious and refreshing!
Here is a link to my Gazpacho vid: https://www.youtube.com/watch?v=paO1BY_dFrU
Enjoy!
~J~
