Tuesday, May 10, 2011

Summer Soup

I know that parts of the country are still having occasional snow flurries, but here in the Phoenix area the high temps have been in the 90's and low 100's lately.  When the weather is this hot I like to start dinner with salad or a cold soup, and gazpacho is probably my favorite cold soup.  This version takes quite a bit of chopping but leftovers (if you have any) will last for several days in the refrigerator.

This is chunky Southwestern gazpacho rather than the smooth Spanish version.


About 1 cup each of coarsely chopped:
  • Tomatoes
  • Onion (best with a sweet onion like Vidalia or Walla Walla)
  • Green bell pepper
  • Red or yellow bell pepper
  • Cucumber
  • Celery
1 tsp minced fresh Serrano chile
2 Tbsp chopped fresh cilantro
2 cups low-sodium V-8 or tomato juice
1 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp fresh lime juice
Salt and pepper to taste

Stir together in a large bowl.  Use a stick blender or food processor to chop the ingredients a little more finely and blend them together.  (I like my gazpacho with a coarse, slightly crunchy texture but puree it if you prefer.)  Chill before eating.  Makes about four large servings.  Variations: Add small amounts of whatever other fresh vegetables look good at the market – carrots, radishes, jicama, etc.

"I didn't care much for the gazpacho soup. I mean where's the fun of sending it back because it isn't hot?"  
~Colleen, 30 Rock

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