Our tomatoes are starting to ripen and they are also becoming plentiful at our weekly Christiansburg Farmers’ Market. I thought this would be a good time to share my Gazpacho recipe. It’s a wonderfully refreshing summer soup. Anyone who has our cookbook, Inn-Dulgences Culinary Delights from The Oaks Victorian Inn Bed and Breakfast, can find it in the Soups and Sides section. Enjoy!


Serves 8

1 cup chopped fresh tomatoes
¼ cup yellow pepper finely chopped
¼ cup red pepper finely chopped
½ cup cucumber chopped seeds removed
¼ cup finely chopped red onion
¼ cup olive oil
Juice of ½ a lemon
1/8 cup red wine vinegar
½ tsp oregano
1 tbs Worcestershire
24 oz V-8 juice

2 cloves garlic finely chopped
1 hard boiled egg

In a small bowl mash the garlic, hard boiled egg, and salt making a paste. Combine all of the other ingredients in a large bowl. Stir in the garlic and egg paste. Add salt and Tabasco to taste. Chill overnight to allow all of the flavors to blend well. The longer they blend before serving the richer the flavor.


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