Gazpacho

I always look forward to the mid-summer when the ingredients for gazpacho are at their peak. This is also the easiest soup I know how to cook—if you want to call chopping, stirring, and refrigerating, "cooking." This is a perfect light supper for hot days.

Ingredients

4 medium tomatoes, peeled, seeded, and chopped

1 medium yellow or red onion, peeled, and rough chopped

1 medium cucumber, peeled, seeded, and chunked

1 medium red bell pepper, seeded the rough chopped

1 clove garlic

1-1/2 Cups liquid: you can use broth, tea, tomato juice

¼ Cup olive oil

2 Tbsp balsamic vinegar

1 Tbsp Worcestershire sauce

1 tsp sugar (optional)

salt and pepper to taste

Procedure

Process the vegetables one-at-a-time for a deep red color to the soup. If you process them together the soup will turn out a muddy pink color.

Place the prepared tomatoes into your food processor and puree. Remove to a large bowl. Next process the onion, then add it to the tomatoes. Repeat with the cucumber, the red bell pepper, and garlic. Stir the pureed vegetables to blend and add the olive oil, vinegar, Worcestershire sauce. Then add the liquid until you have the consistency you want. Season with sugar, salt, and pepper to taste. Serve chilled with croutons or bread for dipping.