After a great morning at the beach I didn’t feel like standing in front of the stove and decided on this “heavenly” gazpacho soup as my go – to dish for the week. Fresh tomatoes, cucumber, basil and garlic … the taste of summer. ??
The soup tastes really good and you can take a lot of liberty with the recipe, add more of what you like and then blend it all together. Give it a try if you want to stay cool and healthy this week. ?

Gazpacho soup:
2 cups tomato juice
4 tomatoes, peeled and cored
1 cucumber, peeled and cored
1 small green pepper, chopped
1 small red onion, chopped
¼ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
Fresh basil and dried oregano
Optional: Worcestershire sauce and tabasco
Salt and pepper to taste
Combine all ingredients and blend in a mixer. Cover and refrigerate until chilled, at least 4 hours.