Maryland Gazpacho Soup Recipe
6 cups chopped tomatoes
1 ½ cups chopped cucumber
¾ cup chopped yellow pepper
¾ cup minced onion
3 or 4 jalapeno peppers-minced
1/3 cup olive oil
5 Tbsp. vinegar
½ tsp. minced garlic
¾ cup water
1 can (8oz.) tomato sauce
Salt and pepper to taste
Prepare all ingredients in a large bowl. Refrigerate overnight. Serve with shredded cheddar cheese and croutons.
There is no cooking. Gazpacho soup is served cold.
This soup is delicious. The recipe is from the Heirloom Tomato Festival in Westminster, Maryland. Tested and recommended by Dolores Kelley.
This soup freezes well so you can enjoy it in later months.
Lemon Zest Dahlia, Kentlands, Spring Flowers IMG_0625
Photograph by Roy Kelley using a Canon PowerShot G11 camera.
Roy and Dolores Kelley Photographs