Hedden Family Recipes

Gazpacho tomato soup

Ingredients:

• 1 Tbsp. chopped Italian (flat-leaf) parsley
• 1 Tbsp. chopped fresh chives or green part of scallions
• 1 clove garlic, minced
• ¼-½ onion, chopped
• ½ English cucumber, chopped (peel first if using other variety of cucumber)
• ½ large bell pepper or 1 small bell pepper, chopped
• 1 rib celery, chopped
• 1 cup passata or tomato sauce or V-8 juice or something similar
• ¼ cup red wine vinegar
• 1 Tbsp. fresh squeezed lemon juice
• 1 tsp. Worcestershire sauce or Maggi
• ½ tsp. salt
• ½ tsp. pepper
• ¼ cup olive oil
• 3 cups (about 1½ pounds) tomatoes, chopped
• 1 tsp. sugar (optional)
• ⅛ to ¼ tsp. Tabasco sauce (optional)

Directions:

1. Please note that the above proportions will completely fill the glass jar of a 6 cup (1.25 liter) blender. To make larger batches, either prepare multiple recipes, or use an immersion blender in a large mixing bowl.
2. Put ingredients in blender in order and blend one by one, to maximize homogeneity.
3. Taste and season to taste.
4. If possible, chill before serving.