Heirloom Gazpacho

Serves 8-10

This is by no means a “traditional” gazpacho recipe, but it is tasty! According to Wikipedia, Gazpacho descends from “an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar - a cold bread soup.” The tomato and bell pepper additions bean with the Columbian Exchange in 1492, when a whole new series of vegetables were introduced to Europe. This gazpacho is perfect for a summer Shabbat lunch.

ingredients

4-5 ripe heirloom tomatoes, diced
2 green peppers, de-seeded and diced
1 large or 3 small (kirby, etc.) cucumbers, de-seeded and diced
4 cups tomato juice
Juice of one lemon
A few dashes of hot sauce
2 tablespoons chopped, fresh parsley
1 tablespoon chopped, fresh mint
Salt/pepper to taste

directions

Put all ingredients in a large bowl and mix together. Cover with lid or Saran Wrap and refrigerate for at least 1 hour before serving. To serve: Stir soup, ladle into bowls and top with more chopped parsley, mint, and a dollop of sour cream or croutons.

notes

This recipe yields a fairly chunky gazpacho. If you want a smoother texture to your soup, you can puree half of it with a hand blender or standard blender.

Source: The Jew & The Carrot