Updated: Sep 3, 2019
Remember us?! We have missed you guys! It's been a whirlwind the past few weeks. Traveling to Europe (more to come on our trip!) and the loss of our family dog, Gertie. For all of you who reached out, thank you. Your kind words have met so much to us during this time. Summer is flying by. We are ready for fall, but we are also trying to savor the last few weeks of summer.
FACT: It’s HOT in Raleigh this time of year, and we don't feel like eating heavy meals. So we whipped up one of our favorite summer recipes: Paul's Gazpacho. The recipe is from an old cookbook and always a hit with friends and family. We don't know Paul, but we know his soup is absolutely delicious. Our mom added a few of her own tweaks, and in our opinion, created the best gazpacho. It is the perfect summer meal — light, refreshing and full of so much flavor. It's a great meal to make in advance, and we recommend letting the soup chill overnight for added flavor. We wanted to note that we only use two cups of V8, but if you like more soupy, we recommend using three cups. We also add spices to taste, including hot sauce, garlic powder, tarragon and salt and pepper. Season go your liking, and enjoy!
Xo, Natalie & Ashley
1 garlic clove
2 teaspoons salt
1/3 cup chopped fresh mushrooms
3 tablespoons olive oil
1 cup finely chopped onions
2 cups finely chopped fresh tomatoes
1 1/4 cups finely chopped green bell pepper
1 cup finely chopped celery
1 cup finely chopped cucumber
2 teaspoons dried tarragon
1 teaspoon dried parsley
1 teaspoon freshly ground black pepper (we use extra)
1/2 teaspoon Tabasco or hot sauce (we use extra)
1/2 cup tarragon wine vinegar
2 cups V8 juice
Garlic powder to taste
28 oz. crushed spicy tomatoes
8 oz. tomato sauce
Crush garlic in 1 teaspoon of salt. Saute mushrooms in olive oil until lightly browned.
Combine garlic and mushrooms with the remaining ingredients in a glass bowl.
Cover and chill overnight for best flavor. *Note: the longer the soup chills, the stronger the flavor becomes.