GAZPACHO

SERVES 4

I am not a fan of cold soups, but Gazpacho is so good because of the fresh taste of all the vegetables. Make it in the summer when the vegetables are at their finest and when lighter, as well as cold meals are most appropriate and appreciated. All of the amounts can be altered to taste, desired thickness or texture and to which vegetables are most available.

INGREDIENTS

1 small sweet onion, quartered

1 large green bell pepper, seeded and quartered

2 medium cucumbers, scrubbed and coarsely chopped

1 rib celery, coarsely chopped

3 large cloves garlic, peeled

2 large fresh ripe tomatoes, quartered

2 cups tomato juice, or use canned whole tomatoes with their juices

2 teaspoons chopped fresh basil

Salt and pepper to taste

2 tablespoons balsamic vinegar or red wine vinegar

2 tablespoons olive oil

Hot sauce (optional)

Place the onion, pepper, cucumbers, garlic and fresh tomatoes in a processor; process until very finely chopped. Add the tomato juice, basil, salt, pepper, vinegar, olive oil and optional hot sauce. Process until soup is the desired texture. Taste for seasoning; chill for at least one hour before serving. If desired, garnish with finely chopped cucumber or whole basil leaves.

Notes: If the soup is too thick, stir in more tomato juice. If desired, use all fresh tomatoes and omit the juice entirely.

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