Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was a great gem from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14813144/

Spanish goodness from birdiebites !

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Ok ok ok, so this isn't in the jar anymore. I brought some out that my Aunt made since it was almost 30 degrees (F) the other night. It tastes like home and so glad that she got most of my Nana's (my Dad's Mom) recipes. Eventually I'll need to make this so that I can have more often than just when I visit home. This is normally eaten cold, so it's great for a quick and easy meal! I like to top mine with croutons, parsley and some scallions. Far warning ... this makes a lot of soup.

Ingredients:

2 lb tomatoes, peeled, cored and seeded (about 6 medium)
1 lb cucumbers, peeled, seeded, chopped (about 2 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green pepper (about 1 large)
1/2 cup chopped celery (about 1 stalk)
5 cups tomato juice
1/2 cup red wine vinegar
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper

Directions:

Combine all ingredients in a large pot. Allow to sit for up to 6 hours for flavors to blend

Ladle the Gazpacho soup into clean jars leaving 1/2 inch headspace. Apply lids to fingertip tightness.

Processing:

For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.

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