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The perfect soup for the hot summer months. Gazpacho with ditalini is cool and refreshing.
In a very large bowl, combine the tomatoes, onion, bell peppers, green onions, cucumber, jalapeño and celery. Toss the ingredients to combine and set aside.
In a separate medium-sized bowl, whisk together the beef broth, olive oil, balsamic vinegar, tomato sauce, water, lemon juice, garlic, honey, cumin, Worcestershire sauce and Sriracha. Pour the liquid over the vegetables and stir together.
Add the cooled ditalini pasta, cilantro and basil. Add salt and pepper to taste and then stir to combine.
Cover with a sheet of plastic wrap, put it into the refrigerator and chill for one hour before serving. Top with avocado and green onions and serve! Is best served within 24 hours of making it.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!