Recipes that follow the rules

Gazpacho: Take that heatwave

The long days of heat have been so oppressive and it’s hard to even think about going in the kitchen when I get home. But in an effort to avoid a lot of packaged foods, I made this cold soup that I’ve taken to work, had for a late dinner — even breakfast on occasion. 

Ingredients

  • 4 15-ounce cans petite diced tomatoes
  • 1 medium red onion, finely chopped
  • 1 cucumber, peeled, seeded and diced
  • 1 cup roasted red pepper, diced
  • 1 bunch scallions, finely chopped
  • 2 stalks celery, finely chopped
  • 1-2 tablespoons minced fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt (or Mrs. Dash) and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste (try the new Chipotle Tabasco)
  • 1 teaspoon Worcestershire sauce
  • 4 cups tomato juice (try Spicy V-8 juice)

In a large, non-reactive mixing bowl, combine all the ingredients. If desired, blend a few cups of the soup in a blender; I enjoy it without this step and love that there is one less thing to clean up. Store in  non-reactive container(s) and refrigerate overnight for the flavors to blend.  

Note: I’ve also added roasted or boiled beets to this soup. Diced fine, they add another earthy note to this already delicious and cooling soup.

Yield: 8 servings

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