One of my favorite summer recepies is Gazpacho. Not only is it refreshing it is good for you. See if you can whip up a batch yourself.

You will need:

• 4 or 5 large ripe tomatoes, peeled, seeded, and chopped
• 1 serrano pepper, minced
• 5 cloves garlic, minced
• 2 lemon cucumbers, peeled, seeded, and diced
• 1 red bell pepper, seeded and diced
• 1 red onion, peeled and thinly sliced
• 1 ripe but slightly firm avocado, peeled and diced
• 4 cups light beef stock or chicken stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons medium-acid red wine vinegar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh Italian parsely
• 4 tablespoons chopped fresh cilantro
• kosher salt and black pepper in a mill
• 1/2 cup best-quality extra-virgin olive oil

Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.

Serves 4—6

recipe at globalgourmet

picture of gazpacho and tomato

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