August 19, 2010


To me, Gazpacho is 'summer time in Arizona'. It's a soup to me that means nice cold goodness on a hot summer day, served along side a grilled steak. I am sitting outdoors, poolside, looking down at the soup in front of me with a slice of french bread in my hand. Don't ask me why I have this vision but I do... I'm a visual person and I play out vignette's in my head constantly with every thought, song, conversation or even words.

The end of summer is near. As a matter of fact our kids have started school already! Gone are the lazy days of summer for us, but I hope wherever you are, you can enjoy another couple weeks of summer fun and great summery food.

Gazpacho with Tortillas

1-1/2 lbs. ripe tomatoes (seeded and chopped or cheat and use canned)
1 c chopped cucumber (peel and seed)
1/2 c chopped red onion
1/2 c bell pepper, chopped
1 clove garlic
1 jalapeño (seeded and chopped)
1/4 c cilantro leaves
1/4 c olive oil
1 c V-8
1/2 t cumin
2 T lime juice
Salt to taste
1 cup fried tortilla strips or tortilla chips crumbled

Combine all ingredients except for lime juice and extra virgin olive oil in a large mixing bowl. Pour or dish mixture into a kitchen blender until about 2/3 full. Purée until smooth about 2-3 minutes.

Pour the puréed soup into a medium sieve over another large mixing bowl. Repeat process until all vegetables are puréed.

Push the soup through the sieve using the back of a ladle. Discard the remnants in the sieve. Using a whisk, whip in olive oil and lime juice. Adjust seasoning and consistency with salt and V-8. Garnish with fried tortillas and chopped vegetables if desired.Print Friendly and PDF