This nutrient dense soup is full of vegetables that are loaded with fiber to help keep you satisfied. Chill soup in refrigerator - the longer the gazpacho sits, the more the flavors develop.
Preheat In a bowl of a food processor, combine garlic, half of the onion, half of the cucumber, half of the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, tabasco and dash of salt
Pulse until all ingredients are blended - not too much. You should be able to see the individual vegetables
Pour into bowl and add the rest of the tomato juice. Add the remaining onion, cucumber, tomato, zucchini and celery to food processor and pulse until right consistency
I like a more processed/blended gazpacho. Add to bowl. Stir mixture together and check for seasonings.