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This summer has been extremely hot so far.

We have featured our gazpacho soup a number of times.

CHURCH STREET CAFE GAZPACHO SOUP

  • 6 LARGE RIPE TOMATOES
  • 2 CUCUMBERS, PEELED AND SEEDED
  • 1 SMALL RED ONION
  • 1 LARGE RED PEPPER
  • 1 LARGE GREEN PEPPER
  • 2 SMALL ZUCCHINI

    • ROUGHLY CHOP VEGETABLES IN PROCESSOR UNTIL CHUNKY.

    STIR IN 3 CUPS TOMATO JUICE, SALT AND PEPPER TO TASTE, 3 TABLESPOONS RED WINE VINEGAR, A DASH OF TABASCO,

    AND 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL.

    CHILL FOR AT LEAST 3 HOURS BEFORE SERVING.

     

     

    Check Out Our Recipes From Previous Seasons !

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