Gazpacho

These days everyone knows that healthy folk are supposed to eat at least five servings of fruits and vegetables per day. This is the tastiest way I know of to get your quota of garden fresh raw veggies. Full of vitamins, minerals and antioxidants, gazpacho is vegetarian/vegan cold soup that will make you glow with health and virtue. It will also make you happy! (Well, making and eating it makes me happy!) I change things a bit each time I make it base on what I happen to have in the garden and the larder. Over the years I have worked out a recipe that is practically fool-proof; and unless you enjoy chopping the ingredients by hand, it is also very quick and easy to prepare. Just be sure to allow enough time for chilling. If you expect to have it all consumed at one meal, add a chopped avocado. If not, reserve the avocado as a garnish. ~ Glyn

Gazpacho
4 c diced tomatoes
1 medium cucumber, peeled and coarsely chopped
½ large green pepper, coarsely chopped
½ large sweet red pepper, coarsely chopped
1 medium sweet white onion
½ small jalapeno, seeded and chopped
1 medium clove garlic, quartered
½ cup chopped assorted green herbs (basil, cilantro, parsley, arugula etc.)

Combine in food processor and chop to the consistency if a relish. Pour into a large bowl. The mixture will be foamy but will settle in the refrigerator.

Add:
½ tsp ground cumin
¼ c chopped basil
½ tsp salt
¼ tsp black pepper
1 cup spicy v-8 or other tomato based juice

Stir well and correct the seasoning. If you want it to have a brighter taste, add a tablespoon of lemon juice or vinegar(If you do, don’t use sherry or wine as your secret ingredient. Use the club soda instead.) Refrigerate for several hours to meld the flavors.