Gazpacho

Chicago, like 80% of the country, is burning up. I’m starting to feel robbed as we are losing much of our summer to indoors and air-conditioning! In lieu of BBQ, we are eating lots of salads and cooler alternatives.

I have never been a big fan of cold soups but this recipe (adapted recipe by Thomas Keller) made me a believer. This is garden fresh and perfect for summer entertaining. Make this a day in advance and enjoy the party!

Gazpacho

1 cup chopped red onion

1 cup chopped green pepper

1 cup chopped english cucumber

1 cup chopped and peeled tomatoes

1 1/2 teaspoon chopped garlic

1 1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup tomato paste

1 tablespoon white wine vinegar

1/4 cup olive oil

1 tablespoon lemon juice

3 cups tomato juice

Sprig of thyme

Mix all of the above together and refrigerate overnight. Next day, remove thyme and blend all ingredients in a mixer until desired texture. This makes 2 quarts. You may strain blended gazpacho if you want it smooth. This will reduce by 1/2.

Garnish with a sprinkle of roasted corn or a grilled shrimp.