Recipe: Gazpacho, Refreshing Hot Summer Days

Gazpacho soup, also known as gazpacho, is a cold, Spanish soup that is popular in warmer areas and during the summer, deliciously combines the best of summer vegetables. Gazpacho descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar — a cold breadsoup. With the Columbian Exchange beginning in 1492, the tomato and the bell pepper were brought to Europe.

Because this soup is uncooked, make sure you only use the freshest, highest quality ingredients.

Ingredients:
2 pounds ripe tomatoes, seeded and coarsely chopped
or One 28-ounce can of tomatoes, chopped
1 medium onion, preferably sweet
1 large cucumber, peeled
1/2 green pepper, coarsely chopped (I use a yellow one)
1/2 red bell pepper, coarsely chopped
2 scallions, coarsely chopped
3 garlic cloves
1/3 cup extra-virgin olive oil
3 Tablespoons sherry vinegar or balsamic vinegar
1 or 2 teaspoons pepper sauce
1 teaspoon ground cumin
1/2 to 1 cup chilled tomato juice
salt & pepper
croutons
chopped fresh herbs
sliced scallions or diced avocado
sour cream

Extra add-ins:
2 Tablespoons dry white wine
1 teaspoon Worcestershire
4 basil leaves
1 spring parsley
1 large can mushrooms, stems and pieces
2 cans pimentos, chopped

One by one, chop ingredients in a food processor or by hand. Add each item into a large bowl. As you add each ingredient to mixture, stir well. Cover the bowl and refrigerate until very cold, at a couple of hours or for up to two days. Stir the gazpacho and ladle into bowls, or pour it at table from wide-mouth pitcher. Garnish with croutons, herbs, scallions, avocado, or sour cream.

Serves: 6