I’m not a fan of all chilled soups–vichysoisse just doesn’t do it for me (cold creamy potatoes? No thanks.) and borscht is just too… purple. But I absolutely love gazpacho. It’s like eating a big bowl of salsa. But better.
Okay, maybe not a ringing endorsement, but if you’ve never had gazpacho, this is a great easy recipe to try. You don’t need any fancy knife skills and if you have a food processor, the whole thing won’t take more than a few minutes to put together. It’s cold, it’s refreshing… it just screams summer.
Serve with crumbled tortilla chips on top, or a bowl of chips on the side for the kids. Get them dunking, and they might not even notice they’re eating gazpacho.
6 cups diced tomatoes (2 1/2 to 3 pounds)
1 seedless cucumber, chopped
1 medium red onion, chopped
1 large green pepper, chopped
1 small jalapeno pepper, finely chopped
1 1/2 cups tomato or vegetable juice
1/4 cup finely chopped cilantro
3 tablespoons champagne vinegar
Salt and pepper
Combine tomatoes, cucumber, onion, and peppers in a large
bowl. Transfer just over half of the mixture to a food processor and puree
until smooth. Return to bowl and stir to combine. Add tomato juice, cilantro,
and vinegar, and season to taste with salt and pepper. Refrigerate until ready
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