There are very few soups I could eat (or drink) by the gallon; this fat-free Spanish gazpacho is one. It's not 100 percent traditional (hello, V-8 juice), but using real sherry vinegar, made in Spain, adds to the traditional flavor. I love combining different colors of bell peppers, and different colors of tomatoes, too. This is a soup best made when tomatoes are at their peak. And it's so low in calories, with no fat, that you really can eat gallons of it. Gazpacho tastes best when chilled, so allow time after you make it for the ingredients to get nice and cold in the refrigerator.
1 slices wheat bread (any size, any type)
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 orange bell pepper, roughly chopped
3-4 pickling (Kirby) cucumbers, roughly chopped (do not peel)
6-8 large ripe red tomatoes, cut in half, seeded, roughly chopped
24 oz V-8 juice, or more to achieve desired consistency (do not use salt-free)
2 Tbsp sherry vinegar
Hot sauce, to taste
Coarse sea salt and black pepper, to taste
Place bread in a food processor, and pulse until finely chopped. Empty into a very large (nonreactive) bowl.
In the food processor, chop bell peppers, cucumber, and tomato (in batches, as necessary) and add to the bowl. Stir in remaining ingredients, and adjust seasoning to taste. Remove half of the mixture and return it to the food processor, and pulse until almost, but not totally, liquid (or use an immersion blender right in the mixing bowl). Add this back into the bowl, and stir to combine. Refrigerate for at least two hours to allow flavors to marry. Serve very cold.
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