Ripe, juicy tomatoes are the essence of summer. This gazpacho is cool, light, and refreshing. A rich, crimson broth surrounds a medley of fresh vegetables and a splash of Tabasco gives the soup a mouthwatering heat. It’s so healthy, you won’t regret going back for seconds….
- 3 cups mixed diced vegetables (I used cucumber, zucchini, red peppers, and green onions)
- 1 quart of tomato juice
- 1 tablespoon balsamic vinegar
- dash of Tabasco
- dash of Worcestershire
- 1/4 teaspoon black pepper
- juice of half a lime
- Combine all of the ingredients and chill for at least an hour.