It’s been hot, Hot, HOT!  Even so, this Gazpacho recipe is so good that I would eat it in the dead of winter.  Oh!  That’s a lovely thought!  Did I mention it’s also ridiculously easy?  Well, it is.  My 4 year old great niece helped me make this and loved the end result.  We think you will, too.  If you have a garden full of homegrown tomatoes, absolutely use those in place of the canned ones!  My garden is giving me some, but not enough – so we compromised.

Into a blender or food processor:

2 peeled cucumbers, chopped into chunks

1/2 red bell pepper, chunked

1/2 purple onion

2 scallions

1 Tbsp. parsley

2 Tbsp. cilantro (optional – you know if you like it!)

15.5 oz. can organic tomato sauce

5.5 oz. Spicy Hot V8 juice

1/4 cup good olive oil

2 Tbsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 tsp. Himalayan or Celtic salt

1/4 tsp. freshly ground black pepper

Blend all ingredients together.  Taste for seasonings.  Serve with desired toppings of:

chopped avocado

minced parsley

minced cilantro

sour cream or kefir

chopped boiled egg

minced cucumber

drizzle of olive oil or balsamic vinegar

Go BIG on the accoutrements or go home!  The best dressed gazpacho is definitely the winner!