Gazpacho

Gazpacho

This classic Spanish cold soup is a summer tradition at my house.  When the tomatoes are at their peak, this is the recipe to show off their summer ripeness.  This vegetarian delight is a special first course, but hearty enough for dinner with a toasted baguette.

5 ripe tomatoes

1/2 green bell pepper

2 cucumbers

1 onion

1 garlic clove, minced

2 1/2 cups tomato juice

3 tablespoons apple cider vinegar

Salt and pepper to taste

1/2 teaspoon dried basil

1/2 teaspoon dried chervil

3 tablespoons fresh chopped parsley

1 tablespoon dried chives

3 tablespoons lemon juice

1/4 cup olive oil

 

Dice the tomatoes and green bell pepper.  Peel and dice the cucumbers and onion.  In a large mixing bowl, combine the diced tomatoes, green bell pepper, cucumbers and onion.  Add all the remaining ingredients.  Stir and chill. 

Serves 6–8.