Posted by Charles Knight on 4th Jul 2015
PREPARATION TIME: 1 1/2 to 2 hours - Makes 6 to 8 servings
Add approximately half of all ingredients (except green onions, sour cream and 1/2 basil) to the blender and liquefy. Pour the mixture into the 4 Qt. soup pot, add the balance of the ingredients mix well and cover. Place the soup pot in the refrigerator and chill, about 1 hour. The conductive multi-ply pan will conducts cold as well as it does heat. If not using Health Craft cookware chill for 2 to 3 hours.
To serve, ladle chilled Gazpacho into serving bowls or whiskey glasses, top with reserved vegetables, green onions, sour cream and basil.
Another option would be to top the Gazpacho with a combined portion of the horseradish and sour cream.