Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.
The theme for my supper club was "Farmer's Market" so I thought that this recipe would be a good choice. This recipe was a big hit and people who didn't like gazpacho liked this refreshing dish. I replaced the tomato juice with spicy V-8, and added an additional 1/2 teaspoon hot sauce. Since I omitted the celery but wanted additional flavor, I added fresh basil, parsley, and rosemary before letting it chill overnight. Be warned: it makes a big batch of soup but it's a great use of fresh veggies.
This was loved by all my family. I increased the spice significantly, however, doubling the hot sauce and added cayenne. Also used fresh basil, not the basil vinegar, and split the difference between the two vinegars. Had avocado available as an optional topping, but it was so good you did not need it. Husband asked if it was a salad or soup, took a small bowl, then ate three more larger bowls. Did chop by hand, nest time will try processor for some vegs. Thanks!