This easy make-ahead soup is an interesting and refreshing starter dish. Served chilled, it is a delicious conversation starter and a great way to use summer vegetables. Consider serving this gazpacho at your next summer potluck or BBQ.
2 cups vegetable stock
2 cups tomato juice
2 tbsp lemon juice
2 tbsp salsa verde or green taco sauce
1 tsp sugar
1/2 tsp garlic salt
1/8 tsp pepper
1 cucumber, peeled, seeded, and coarsely chopped
1 green pepper, seeded and diced
4 large tomatoes, peeled and coarsely chopped
3 green onions (including tops), thinly sliced
Fresh basil or parsley for garnish
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil.
Leave some of the chopped vegetables for garnish. Stir the remaining cucumber, green pepper, tomatoes, and onion into the liquid; bring mixture, uncovered to a boil again.
Remove from heat and cool.
Puree the mixture, cover and refrigerate until well chilled.