Gazpacho

When it’s too hot to cook, gazpacho comes to the rescue. Brimming with nutrition and great taste, it is also easy to make. Although it should remain a tomato based soup, you can play with the other ingredients and quantities to taste.

For instance, many recipes call for green peppers but I can’t eat them. Instead I use an English cuke which does not have to be peeled (although I did peel the portion I blended) and can add some green to the soup.

You’ll need:

-7 medium tomatoes

-1 sweet red pepper

-1 yellow pepper

-1 English cucumber

-1 clove garlic

-½ Spanish onion

-1 19oz can tomato juice

-1 12 oz can V-8

-juice of one lemon

-½ cup minced fresh cilantro

-¼ cup minced fresh parsley

-Sprinkle of cayenne

-1 tsp freshly ground black pepper

-Pinch of salt

-Sprinkle of paprika

-2 tbsp olive oil

Finely chop two of the tomatoes and set aside, reserving the seeds and any juices.

Coarsely chop the rest of the tomatoes, ½ of each pepper, the garlic and ½ half of the cucumber (peel it first). Puree these ingredients in batches and pour into a large bowl with the reserved seeds and juices.

Finely dice the onion, the remaining halves of the peppers and cucumber and add these and the two chopped tomatoes to the pureed mixture.

Add all remaining ingredients, stir, chill and serve cold.

This will yield 8 -10 cups.

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