Summer means cold refreshing food. That means I can load up on my favorite soup…Gazpacho. The best recipe I have found for it comes from a chef from Food Network. It’s so quick, easy and delicious, I can’t get enough of it.
2 (32-ounce) cans diced tomatoes in puree
1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons) — aka Tabasco, Cholula, etc. — I’m a heat wimp, so I only use a couple splashes
1/2 European seedless cucumber, cut into chunks
1 small red onion, cut into chunks — I use whatever I have on hand
2 jalapenos or serranos, seeded and coarsely chopped — again, I’m a heat wimp so I don’t even use these
2 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish
Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.
So quick, so easy, so good. Sometimes I add more or less of some of the veggies. It makes a good amount of soup, too. I can easily cut the recipe in half, or I know I get several days out of it. It’s great served with some grilled fish.