Quickly summer is ebbing & the beauty of fall and the nip of frost is wrappedly approaching. Our vegetable gardens are over flowing with the bounty of summer: tomatoes, peppers, onions etc. What better way to preserve summer than with a quick gazpacho soup. Oh and it gets a bit nippy just heat it up a bit!
What you need :
2C either sacremento tomato juice or original V-8 juice
1 C cherry tomatoes or 3 tomatoes cut into 1/4
1 yellow pepper or a green frying ( Italian pepper)
1 small jalapeño minced
3 scallions (green onions )1-2 chopped
kirby cucumber or Persian cucumbers
Bunch of parley chopped
1/4C olive oil
2 T balsamic vinegar
juice of one lime
2t Worcestershire sauce
4T cream fresh
Method:In a large bowl add the tomato juice, set aside. In the bowl of a food processor fitted with the metal blade add the tomatoes, peppera, radishes, and cucumbers. Process by long pulses (say alligator's belly one, alligator's belly two, etc) about 4 times. Check to see that vegetables are well chopped into small bite size pieces ( not juice). Pour the vegetable mixture into the bowl of tomato juice. Stir to mix. Season with salt and pepper. Add 1/2 of the chopped parsley and the scallions, stir to mix. Add the olive oil and balsamic vinegar,lime juice and worcestershire sauce stir to mix well. Ladle the soup into four soup bowls garnish each bowl with a T of cream fresh and a dusting of parsley and a bowl with the minced jalapeño peppers. Serves 4
optional add some fresh steamed corn or pinto beans!