Easy Gazpacho Soup

Serving size: 8

  • 2 c chicken stock
  • 2 lb vine ripened tomatoes, peeled, seeded & diced
  • 2 large cucumbers, peeled, seeded & diced
  • 1 c celery diced
  • 3 c red pepper, chopped
  • 1 tsp garlic, chopped
  • 2 tsp fresh basil, chopped
  • 2 tsp fresh Italian parsley, chopped
  • 1 tsp fresh cilantro, chopped
  • 1 tsp white sugar
  • 1/2 tsp red wine vinegar
  • 1/2 c extra virgin olive oil
  • 12 oz V8 juice
  • 8 slices white bread, toasted (cut the crust off)
Cooking Steps:
  1. Combine all ingredients in a blender (except bread) and purée until smooth.
  2. Line the bottom of a large bowl with the toasted bread.
  3. Slowly pour all the blended ingredients over the bread.
  4. Refrigerate for 6 hours. Remove from the refrigerator and stir. Let rest for 15 minutes.
  5. Pour into soup bowls to serve.
Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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