According to Wikipedia "Gazpacho is a cold Spanish tomato-based raw vegetable soup originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities."
So if you miss Mary Knight from the Mettler Center preparing this on the morning news on Thursday (ABC News Channel 15), here's the recipe. Thank you Mary! (And here's the video on how to make it: Farmers Market Gazpacho)
Farmer’s Market Gazpacho
This recipe calls for three types of vinegar; but any combination will work.
Yield: 8 servings (serving size: 1 1/2 cups)
6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced
Combine all ingredients in a large bowl; stir well. Cover and chill.
CALORIES 95 (23% from fat); FAT 2.4g (sat 0.3g,mono 1.3g,poly 0.5g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 29mg; CARBOHYDRATE 17.3g; SODIUM 321mg; PROTEIN 3.1g; FIBER 3.7g