Barbara Kafka's Gazpacho Recipe

1. 1

   With the metal blad ein place, add in the onion to the beaker.

2. 2

   Process, turning on and off rapidly, till finely minced, about 4 or possibly 5 seconds.

3. 3

   Transfer onion to a large bowl.

4. 4

   Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.

5. 5

   Transfer all to the large bowl.

6. 6

   Process remaining tomato with garlic, V-8, extra virgin olive oil, and chili pwdr till a smooth liquid is formed.

7. 7

   Combine with minced vegetables and refrigeratein a covered container.

8. 8

   Before serving, taste for salt.

9. 9

   If texture is too thick, add in more V-8, or possibly a combination of V-8 and beef bouillon.

10. 10

    NOTE: Make this soup at least a couple hrs before serving, so the flavors have a chance to combine.

11. 11

    Overnight is even better.

12. 12

    NOTES : Delicious.

13. 13

    I've adapted this over the years - little or possibly no extra virgin olive oil, but more V-8 or possibly Clamato juice - or possibly a combination (1/2 and 1/2) of V-8 and beef bouillon .

14. 14

    It tastes terrific with seasoned croutons.

15. 15

    It's a very nice thing to have in the refrigerator during the heat of the summer.

* Per serving · 4 servings · Values may vary.