That fact, combined with the recent 90 degree weather we had last week, was the impetus for this summery, refreshing gazpacho. Unlike traditional gazpacho Andaluz, I left all the vegetables in this soup chunky. Seasoned simply with a little red wine vinegar and hot sauce, it's a perfect reprieve from the summer heat. I like to serve it with garlic toast and a simple salad.
Summer Garden Gazpacho
Serves 4 as a light dinner
Click here for a printable recipe
2 large tomatoes, seeded and finely chopped (about 3 c. once chopped)
1 small yellow or orange bell pepper, finely chopped
1/2 English cucumber, finely chopped (about 3/4 c.)
1/2 medium red onion, finely diced (about 1/2 c.)
6 scallions, sliced thinly
4 T. red wine vinegar, plus more to taste
2 c. tomato juice
1/2 t. hot sauce (Tabasco or your favorite - sriracha might make a nice variation)
Salt & Pepper, to taste
Combine all ingredients together in a large bowl (don't use aluminum as it can react with the acidity in the soup) and stir well. Serve well-chilled with salad and garlic toast.