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