CHARLOTTE, N.C. — Summertime Gazpacho
By: Chef Yvette Kerns/ The Petite Cook Charlotte
1 English cucumber finely diced
5-6 Roma tomatoes (seeded and finely chopped)
1/3 cup of finely diced red onion
1 diced orange or yellow pepper
1/2 minced jalapeño pepper (seeds removed)
1/4 cup of your favorite garden herb ( this recipe will feature cilantro but you can use parsley or basil if you prefer)
1 minced garlic clove
Zest of 1 lime
Juice of 1 lime
32 oz of low sodium tomato juice
1-2 teaspoons to taste of Knorr Reduced Sodium Chicken Bouillon Powder
1 tablespoon of Worcestershire sauce
1/4 cup Apple cider vinegar with "mother"
Black pepper to taste
Dash of hot sauce (optional )
Dice all vegetables and place in large mixing bowl.
Add all liquids and seasonings as listed. Gently mix together. Allow soup to set in refrigerator so the flavors become enhanced for approximately 2-3 hours before serving.
**you can enjoy this gazpacho chunky or if you prefer to have a "smooth" gazpacho blend in the blender or food processor.
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