ForkBytes

Note: this piece first appeared as the August 2005 ClarkWellness.net recipe of the month.

This smooth, flavorful, fresh soup is perfect for a light meal on a hot night. Tomatoes and cucumbers have a high water content, so gazpacho is cooling and soothing in August weather. Be sure to include your favorite toppings for garnishes—they’ll add extra crunch and interest to the dish. The olive oil is optional; add it when you want a richer, slightly heavier soup. If you’d like an extra kick, hot sauce can be added to the whole recipe, or you can sprinkle it onto individual servings.

Serves 4 to 6

4 ripe tomatoes
1/2 cup chopped cucumber
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 red onion, chopped
3 garlic cloves, minced
6 basil leaves, chopped
1/2 cup tomato juice
juice of 1 lemon
1 to 2 tablespoons extra-virgin olive oil (optional)
sea salt and black pepper to taste
hot sauce to taste (optional)
extra chopped tomatoes, cucumber, bell pepper, and onion for garnish
hot sauce for garnish (optional)

Combine tomatoes, cucumber, green and red peppers, onion, garlic, and basil in a food processor or blender. Process until desired consistency is reached.

Add tomato juice, lemon juice, and olive oil (if using). Stir or blend to combine. Season with salt and pepper; add hot sauce, if desired.

Chill the soup before serving. When ready to serve, ladle the gazpacho into serving bowls and top with extra chopped vegetables and a few drops of hot sauce, if desired.