"I don't consider summer complete without having made the classic Spanish-style gazpacho at least a couple of times." - Nava Atlas.

Classic Gazpacho

The Base:

2 cups coarsely chopped ripe tomatoes
2/3 large cucumber, peeled and cut into chunks
2/3 large green or red bell pepper, cut into chunks
2 scallions (green onions), green parts only, cut into several pieces
Handful of parsley sprigs
1 to 2 tablespoons chopped fresh dill

To Finish the Soup:

3 cups salt-free tomato juice, or as needed
1/3 large cucumber, peeled and finely diced
1/3 large green or red bell pepper, finely diced
2 ripe tomatoes, finely diced
1 large carrot, peeled and finely diced
Juice of 1/2 to 1 lemon, to taste
2 teaspoons chili powder, or to taste
Dried hot red pepper flakes or hot sauce to taste, optional
Salt and freshly ground pepper to taste

1. Place all the ingredients for the base in a food processor. Puree until fairly smooth. Transfer the puree to a serving container. Stir in enough tomato juice to give the soup a slightly thick consistency.
2. Stir in the remaining ingredients, using red pepper flakes if you’d like a spicier soup. Cover and refrigerate for at least an hour before serving.

Makes 6 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.