Gazpacho Soup Recipe

Ingredients (Adjust amounts and proportions to taste):

Tomato: 3 ⅓ lbs = approx 10 medium globe tomatoes
   (2 ½ lbs for dicing, ⅔ lb for blending)
Cucumber: 2 ½ lbs = roughly 6-20 small field cucumbers, or 3 English cucumbers
   (1 ⅓ lbs for dicing, 1 lb for juicing)
Orange Bell Pepper: ⅓ lbs = about 1 large
Celery: 1 bunch
   (⅓ for dicing, ⅔ for juicing)
Zucchini: ½ lb = 1 medium
Lemon Juice: 2 tsp
Chives, finely chopped: 2 tsp

Equipment:

vegetable juicer and container to catch juice
colander
bowl to catch colander drips
blender
knife
cutting board
bowl(s) for mixing and serving

Directions:

1. Separate cucumber, celery, and tomato to be juiced or blended and set aside for steps 3 and 4.
2. Dice bell pepper, zucchini, cucumber, celery, and tomato.
3. Place diced vegetables in colander set over bowl to catch juices for use later.
4. Juice cucumber and celery set aside in step 1.
5. Blend tomato set aside in step 1.
6. Combine diced vegetables from colander with the drippings, blended tomato, lemon juice, chives, and vegetable juices. Mix well.
7. Serve.

Serves: approx. five 16-ounce servings