I have to thank my former student SLP for the inspiration for this dish. Aside from being one smart cookie and a really gifted and motivated budding SLP, turns out she was a great cooking muse.
One day, about a week before our work potluck, I wondered aloud: "what's a good summery dish to share?"
Lindsay said "how about gazpacho?"
"Brilliant!" I said. And it was so.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper seeded and chopped
1 green pepper seeded and chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
4 cups tomato juice (you may add more slowly while blending to get the desired consistency)
***Optional: 2 Tbsp each of chopped chives and parsley
Use a food processor to blend vegetables to a smooth/chunky consistency. You may need to blend vegetables separately depending on the size of your food processor and veggies. Stir all ingredients together. Refrigerate overnight in a glass or plastic container. Flavors blend even more beautifully if you wait to serve it on the third day.