Gaspacho! Directly from Portugal! or Spain!

mmmmmmm............ Delicious!!!!

This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but thereafter this soup has a short shelf life because the tomatoes sour very quickly. It this best prepared no more than a day or two before it will be eaten.



Ingredients:
3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded
1 1/4 cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice
1/4 cup red wine vinegar, or as needed
Juice of 1/2 lemon, or as needed
1/4 tsp salt, or as needed
1/4 tsp cayenne pepper, or as needed
1 cup tiny croutons
1/2 cup thinly sliced chives or scallion greens


Preparation:

1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.

2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.

3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.

4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.