Gazpacho Soup

64 oz. Low Sodium Chicken or Clear Vegetable Broth

18 oz Red Tomatoes, diced
10 oz Yellow Tomatoes, diced
4 oz each of Sweet Red and Yellow Pepper,

4 oz Cucumber with skin

4 oz Onion, diced
1 oz of Spring Onion or Scallions, sliced thin
4 to 6 Garlic Cloves, minced
2 Tbsp. Balsamic or Red Wine Vinegar
1/2 tsp. Sea Salt
2 tsp. ground Cumin
1/2 to 1 tsp. ground Chili Powder (I used Ancho)
1/8 cup Parsley, Cilantro and Basil, minced
Dash of Hot Sauce (I used Cholula )

Mix all ingredient together in a 4 quart bowl.  Adjust seasoning to your liking and refrigerate overnight for best flavor.  I sometimes add more seasoning after this.  You can also puree some or all of the soup if you like, but I like the pieces of crunchy vegetables in the broth.

Serve cold garnished with an herb sprig and diced avocado if you like. 

Hint: if you toast the ground Cumin and ground Ancho chili powder in a small skillet for a minute or two it will add a nice rich flavor to the soup.