End of Summer Gazpacho

I've been trying to make all my favorite summer dishes before I head into hearty fares that come with the fall season.  One of my all-time favorites is Gazpacho, a traditional Spanish cold vegetable soup.  Although there are several different recipes in Spain, some ingredients remain constant - tomato and cucumber.  This makes Gazpacho fresh, healthy, and fast.  This recipe serves 2-3 people.

Ingredients:

1 can of Hunts diced tomatoes

1 large cucumber

2 cloves of garlic

1 lemon's juice

1 red pepper

3 tablespoons of extra virgin olive oil

Optional: small white onion

Optional: sprig of basil for garnish and aroma

Assemble your ingredients.  Peel the cucumber, and have your blender nearby to start adding ingredients.

In no particular order, add your canned tomatoes and olive oil.

The centerpiece of the soup is the cucumber, so make sure you get a big one or two small ones to get the proper flavor proportions. Cube the cucumber to make for easier blending.

Dice the red pepper. I use red pepper in this case because it is sweeter, lends a good color, and it just more traditional. Yellow and green peppers have their strengths in other dishes.

Give a quick mince to the garlic, the blender will do the rest.

Put the lemon in the microwave for 30 seconds on high.  It will help break down the inside of the fruit to release maximum juice.  I squeeze the lemon half facing up so that I can catch the seeds as they pop out while the juice trickles between my fingers into the blender.

Surprise! Your gazpacho is orange.  But it doesn't matter.  It will be delicious and taste straight from the garden even if you went to the supermarket.  In Spain, it is often enjoyed in a glass with ice, but it is equally acceptable to have it in a bowl. Garnish with basil or diced white onions if desired.  Bon appétit!