Another summer favorite

Last night I made Gazpacho for dinner. I think my first recipe for this cold summer soup came from Moosewood but I just wing it these days. This is a recipe that is very adaptable to use whatever is fresh from the garden or farmer’s market. The one thing I really do prefer, however, is to start with tomato juice. It makes a smoother base than pureed tomatoes, which I sometimes use when I haven’t planned ahead and bought the juice. Anyway, here’s what went into the big white ceramic bowl last night to feed nine hungry guys (mine and the Balbuenas):

2 large cans tomato juice

8 Roma tomatoes, chopped

6 medium cucumbers, chopped

3 cloves garlic, pressed

1 large bell pepper, chopped

1 large onion, chopped

¼ cup lemon juice

1 bunch cilantro, chopped

This soup is so easy. You just dump all this stuff together and stick it in the fridge to chill for awhile. If you get a late start, like I did, ‘cause I took a Sunday afternoon nap while the guys played soccer, you can chunk a few ice cubes in to speed chill! We served it with jalapeno syrup and feta cheese for the guys to add to their soup as they liked, parmesan cornbread, and that chilled watermelon from the previous post...a perfect summer Sunday supper!