Organic Fresh Veggie Juice Gazpacho
Make this recipe for dinner on a day you are making fresh vegetable juice anyway. When juicing, reserve two cups of fresh juice for this delicious, cool summer soup.
3 garlic cloves, peeled
5 juicy beefsteak-style tomatoes
5 Roma or vine-style tomatoes (reserve for just before serving)
2 cucumbers, small seed variety, cut into 1-inch cubes
2 inner pieces of celery, finely diced
1 Lg Spanish or red onion
1 Lg red bell pepper, cored, seeded, thinly sliced, and chopped into pieces
2 C freshly pressed vegetable juice made from celery, parsley, tomatoes, cucumber and carrot
¼ C olive oil, extra virgin
¼ C raw, apple cider vinegar
2 T lime juice, fresh
1 T Worcestershire sauce
¼ tsp cayenne pepper, more to taste
1 T celery salt, more to taste Sea Salt and freshly ground pepper Parsley or cilantro as garnish
Core the 5 medium tomatoes, place in food processor, pulse the garlic, add the tomatoes, and purée the mixture until smooth. Strain the purée into a large glass or ceramic bowl. Coarsely chop 1 of the cucumbers, ½ onion, ½ of the red bell pepper. Add the chopped vegetables to the processor. Run until vegetables are puréed, then strain into the large bowl, pressing down with the back of a spoon to extract all of the fresh veggie juices.
Add pre-made fresh veggie juice, olive oil, vinegar, and lime juice. Add the remaining spices, stir well, and refrigerate for 4 hours before serving.
Finely dice the Roma or vine-style tomatoes, remaining ½ onion, ½ red bell pepper, and the cucumber. Add the finely diced celery. Place in small mixing bowl, cover and reserve chilled until Gazpacho is served.
To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables, drizzle with extra virgin olive oil, and the chopped parsley or cilantro. Enjoy!