Summertime Soup

It's been a strange month. Unlike last year's and many previous June's, this month's weather has been mostly moderate with a lot of rain. Usually it's just hot, humid, and miserable. We got a taste of normal June weather mid-week last week, which put me in the mood for some of my summer recipes. I made a batch of fresh-squeezed limeade (which is easy if you have the proper lime-squeezing tool). I also made my first bruscetta of the season.

For this week's soup, I made gazpacho. Some day, I'll have to tell you the story of how and where I had my first, perfect bowl of gazpacho. I've yet to recreate something similar, and probably won't ever do so, but it doesn't stop me from trying. I found this recipe last week. Here's my variation.

Ingredients

4 cups low-sodium V8 juice
6 ripe tomatoes, seeded
1 purple onion
1 cucumber, peeled, seeded
1 sweet yellow bell pepper, seeded
2 stalks celery
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
1 small can of tomato paste (to thicken)
2 Tbsp freshly squeezed lime juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
Hot sauce to taste
1 teaspoon Worcestershire sauce

Decide how pureed or chopped you want each of the ingredients. Put the veggies you want completely pulverized in the processor first, adding the rest in descending order.

So this is what I did, emptying each batch into a large glass bowl as I finished it, since my processor isn't big enough to hold a gallon of soup.

Batch 1: onion, celery, chives, parsley, 1 cup of the V8 juice
Batch 2: bell pepper, oil, vinegar, garlic
Batch 3: cucumber, tomatoes, 1 cup of the V8 juice
Batch 4: tomato paste, 1 cup of the V8 juice

Add the last cup of V8 and the rest of the seasonings and stir well. Use a spoon with large slots to pull out any large chunks of veggies and pop them back into the processor, if needed.

Store and chill overnight. Serve cold.

Serves 8.