The AC is on and the windows are closed. It isn’t even as hot as it was a month ago, but it feels like summer-warm winds, leaving work by 5pm, laying out by the pool, and lots of grilling.
Gazpacho is one of my favorite soups, and I’ve converted J as well. When I met J he was adamant that he did not like tomato soup. (He told me this after I served it to him on one of our first dates.) After that experience I didn’t make it for at least two summers. But then one day I broke down and made it, fully expecting him to take one bite and then go scrounging in the fridge for leftovers. To my surprise, he actually liked it which I think says a lot for the recipe. It’s crisp and cold and perfect for the summer. It is also full of vegetable goodness.
The only problem is the prep time. I’m lazy and sometimes I’m not up for finely chopping all the veges after a long day at work. However, it tastes better after it’s been left in the fridge for a day (the flavors have time to mix) so I’m all for prepping in the morning and serving a quick meal at night. Tonight I served it with french bread and pear hard cider.
The recipe is compliments of my mom. She’d always make it for summer luncheons. A+ and 5 gold stars.
***********************yields 4-6 servings
- 1 quart cold low sodium tomato or vegetable juice. (I used V8)
- juice of half a lemon and a whole lime
- 2 tablespoons wine vinegar
- 2 tablespoons olive oil
- 1 scant teaspoon of honey (heated in microwave to liquify)
- 1/2 small, finely minced onion
- 2 cups freshly-diced ripe tomatoes
- 1 cup minced green pepper
- 1 cucumber, diced
- 4 large green onions, chopped fine
- raw kernels from one ear of fresh corn
- 1/4 cup chopped parsley
- 2 large garlic cloves, minced and then crushed
- a handful of fresh peas
- a handful of fresh green beans, cut up
- 1 teaspoon dried tarragon
- 1 teaspoon fresh basil, minced
- a dash of ground cumin
- a dash of Tabasco sauce
- black pepper, cayenne, and salt to taste
Boil water and blanche the peas and beans for a minute or two. Rinse with cold water an chill in the freezer for a few minutes.
Combine all ingredients in a medium size pot or bowl.
Puree a cup of the mixture in the blender to mix the flavors.
Chill and serve.