Summer's Awesomely Cool Soup

I love to make gazpacho in the summer - the tomatoes are ripe and flavorful and the combination of cucumbers, onion, vinegar and cilantro are a delight in the hot days ahead.

Once the veggies are finished, the fun part begins with adding the flavor boosters.  Start small with things such as vinegar and lime juice and add a little more if desired. It's hard to list the ingredient amounts for these items as each person's taste is a little different.

Make up a big batch and keep it in the fridge for a quick lunch or pick-me-up whenever you need it! Gazpacho is loaded with vitamins and is low in calories but big on flavor.

Gazpacho

Serves 6-8

4-5 ripe summer tomatoes, cored and seeded, rough chopped (no need to peel)

4 cucumbers, peeled and seeded, rough chopped

1 small zucchini, ends removed, rough chopped

1/2 red onion, peeled and rough chopped

2 green peppers, seeded and sliced

1 red pepper, seeded and sliced

1 garlic clove, minced

Place all the vegetables and garlic in a food processor and pulse about two times until still chunky. With a ladle, remove about 2 cups of the soup to a large bowl. Puree the remaining vegetables until almost smooth. Pour the smooth soup into the bowl and stir.

Now here's the fun part. Assemble the following:

olive oil

red wine vinegar

fresh lemon juice

fresh lime juice

fresh cilantro, chopped

Worcestershire sauce

Tabasco sauce

black pepper

kosher salt

Add these ingredients to the soup in small amounts - about 2 T each of the oil, vinegar, and juices, 1/4 cup of cilantro, dashes of Worcestershire and Tabasco, a few grinds of pepper and a pinch of salt.  Taste and adjust your seasoning for more heat (Tabasco), more zip (vinegar), more heartiness (Worcestershire).

Refrigerate for a few hours or overnight prior to serving. If the soup becomes too thick, stir in a little tomato juice or V8.

Serve with a dollop of sour cream and enjoy the great tastes of summer!

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