I love every opportunity to cook and create with my own cooking confidence coach, Tanya Murray. Tanya and I have so much fun creating recipes together, laughing at our mistakes when they happen and giving each other the leigh way to experiment and push the edges of our own knowledge. Together we found a basic gazpacho recipe and gave it our own one, two punch. We love it and hope you will, too! I love generational cooking and I always love cooking with a wonderful friend. You can create so many memories this way. When we are together, we always remember to, “Spread Love Like Butter”.
Total Time:
15 minutesminutes
Serves:
6
Ingredients
12sweet red baby pear tomatoes sliced in half
1 14oz.can fire roasted diced tomatoesdrained
¼c.red oniondiced
1English cucumberdiced
1orange bell pepperdiced
1jalapeñodiced
1garlic cloveminced
½c.parsleychopped + more for topping
2limeszested and juice
1Tbsp.Worcestershire sauce
¼c.apple cider vinegar
4c.V-8 juice
1tsp.salt
1tsp.pepper
1tsp.smoked Tabasco sauce
1Tbsp.smoked olive oil
1avocado for garnishmedium diced
Directions
In a large bowl, combine the fresh and canned tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and parsley.
Then add the lime zest and juice, Worcestershire, vinegar, vegetable juice, salt, pepper, and Tabasco. Mix well.
Separate half of the mixture to another bowl. With an immersion blender, coarsely blend half of the mixture and return to the main bowl.
Cover and chill for at least 30 minutes.
Once the soup is chilled, top with more parsley if desired and the diced avocado.