Recipe: Refreshing Gazpacho

By Khalil Hymore

When it is simply too hot to cook I turn to this foolproof soup to cool off. Gazpacho, eaten widely throughout Spain, is super simple to prepare, amazingly satisfying to eat, and it's extremely healthy for you. I prefer my Gazpacho to be smooth and well blended but sometimes it is served chunky -- it's up to you.

Refreshing Gazpacho
Makes 6 to 8 servings

• 5 plum tomatoes, seeded
• 3 scallions, white and green parts
• 2 cloves garlic
• 1 small red onion
• ½ seedless English cucumber, peeled
• ½ large red bell pepper, seeded
• ½ jalapeno pepper, seeded
• ½ cup packed parsley leaves
• ½ cup packed mint leaves
• 3½ cups tomato juice
• ¼ cup lime juice
• 3 tablespoons white wine vinegar
• 2 teaspoons kosher or sea salt
• 2 teaspoons ground black pepper
• ½ teaspoon ground cumin
• extra virgin olive oil, for garnish
• crème fraîche or sour cream, for garnish

1. Roughly chop the tomatoes, scallions, garlic, red onion, cucumber, red bell pepper, jalapeno pepper, parsley leaves, and mint leaves and place them in the bowl of a food processor fitted with the metal blade attachment, or a blender, along with the tomato juice, lime juice, white wine vinegar, salt, black pepper, and cumin. Purée the ingredients until almost smooth, leaving some texture. Transfer to an airtight container and chill overnight in the refrigerator, allowing flavors to marinate.

2. Ladle into large bowls and, if desired, serve with a drizzle of olive oil and a dollop of crème fraîche.