Easy fresh Gazpacho is the perfect way to use this season's bumper crop of garden-fresh tomatoes.
Ingredients :
2 pounds ripe tomatoes about 4-5 large
½ English cucumber diced
½ cup finely diced red bell pepper or green bell pepper
⅔ cup vegetable juice such as V8, or tomato juice
¼ cup finely diced red onion
1 clove garlic minced
1 tablespoon balsamic vinegar or red wine vinegar
1 tablespoon fresh lime juice
2 tablespoons olive oil high quality
½ teaspoon cumin
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley
salt and pepper to taste
Directions :
Cut a small 'X' in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.
Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.
Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.
Garnish with fresh herbs (and reserved vegetables).
