On a hot night, chilled gazpacho makes a refreshing supper dish.
Simple Chilled Vegetable Soup (Gazpacho)
*Items can be purchased at Saratoga Farmers’ Market
2 cucumbers*, peeled, halved, and seeded
2 red bell peppers*, cored and seeded
½ red onion*
2 garlic cloves*, minced
Low-sodium tomato juice (2 to 3 cups)
Juice of 1 lime
1 Tbsp balsamic vinegar
1/4 cup high-quality olive oil
Salt and pepper to taste
Fresh herbs* (like basil, parsley, thyme, mint), minced
Hot sauce (optional)
Chop the cucumbers, bell peppers, tomatoes, and red onions into small cubes, keeping them separate. Put each vegetable into a food processor and chop coarsely.
Combine chopped vegetables in a large bowl and add the garlic, 2 cups of tomato juice, lime juice, vinegar, olive oil, salt, and pepper. Add more tomato juice if you prefer, depending on how thick you like your gazpacho.
Mix well and chill before serving. Flavors blend while sitting, so let rest for several hours if possible. Garnish with fresh herbs and pass a bottle of hot sauce for those who like some heat.
Serve with crusty bread* or Saratoga Crackers* and pass a plate of assorted cheeses* and cured meats.*