Name: Gazpacho
Yield: Makes 8 servings
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

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GazpachoCIA/Keith Ferris

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.

Making this recipe yours

If the soup is too thin for your taste, add about 1 cup of freshly made white bread crumbs before chilling. If it's too thick, the consistency can be thinned by adding more tomato juice or water. Part of the tomato juice can be replaced with fish broth or clam juice. If desired.

Recipe notes

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