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Summer Gazpacho

1 clove garlic

1/4 cup (50 mL) chopped red onion

1 cup (250 mL) chopped fresh plum tomatoes

1/4 cup (50 mL) chopped green or yellow pepper

1/2 cup (125 mL) chopped cucumber, seeds removed

1/3 cup (75 mL) olive oil

1 tbsp (15 mL) lemon juice

1 cup (250 mL) beef broth (optional)

2 tbsp (25 mL) each: red wine vinegar and parsley

1/2 teaspoon (2.5 mL) dried oregano

1 tablespoon (15 mL) Worcestershire

4 cups (1L) tomato juice

Salt & Pepper, to taste

Hot sauce, to taste

Garnish (optional): chopped parsley, minced red onion, chopped olives,

In blender, combine garlic, red onion, tomatoes, pepper, cucumber, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire. Pulse to desired consistency, transfer to large bowl, add tomato juice. Taste for seasoning and add salt, pepper, and hot sauce to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.

Flavour improves with age, store in the refrigerator up to a week. If you prefer gazpacho pungent and sharp, with salt, lemon, and onion flavors that linger on the palate follow the recipe as directed. If you prefer a milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 1 teaspoon (5 mL) of minced jalepeno peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth. For a Bloody Gazpacho, rim a glass with fleur de sel mixed with ground pepper; add ice, 1 oz vodka, 1 cup (250 mL) gazpacho, garnish with a shrimp & olive.