Patti's Gazpacho

It's summertime and tomatoes, peppers, and cucumbers are abundant at the local farmer's markets.  As it's been really hot & humid, what could be better than a cool, light, and refreshing gazpacho?  Gazpacho is a cold tomato based vegetable soup that originates in the Andalucian region of southern Spain.  Saveur Magazine calls it salad in a blender or summer in a bowl...and I agree totally!  Though I've been lucky enough to dine on authentic gazpacho in Andalucia, this version is quite tasty!  Keep it in a pitcher in the refrigerator and pour a cup when you need refreshment!

Servings - 8

INGREDIENTS:

4 cups V-8 juice

1 Vidalia onion, chopped

1 green bell pepper, chopped

1 cucumber, chopped

2 cups chopped tomatoes

1 clove garlic, minced

3 Tablespoons fresh lemon juice

2 Tablespoons red wine vinegar

     (or sherry vinegar)

1 teaspoon dried basil

1 teaspoon white sugar

Kosher salt & fresh ground pepper to taste

DIRECTIONS:

Combine all ingredients in food processor (a blender would work too).  Puree until of the desired consistency; I like mine just a little chunky.  Chill several hours before serving.

Garnish with a drizzle of olive oil and fresh croutons.