When the weather simmers, this is the most comforting soup on earth – light and cooling, slightly spicy, and utterly refreshing. My daughter, Leah, keeps a pitcher full in the refrigerator during the summer. In parts of Spain, the vegetables for gazpacho are cut up in the field, mixed with cool well water, and drunk throughout the day to rehydrate and refresh. The salsa is a Mexican, rather than Spanish addition, but delicious nonetheless.
3 garlic cloves, chopped
1 quart tomato juice, or a mixture of half tomato juice half vegetable or chicken broth
2 cucumbers, peeled and diced
2 green peppers, deribbed and diced
3 tomatoes, cored and diced
1 Tbsp salsa of choice
3 Tbsp extra virgin olive oil
1 1/2 Tbsp red wine vinegar or herb vinegar
salt and pepper to taste
dried thyme to taste
ice cubes
Combine the garlic and half of the tomato juice in a blender or food processor. Add half of all the vegetables and process to a puree.Pour into a soup tureen, pot or pitcher, and add the remaining tomato juice and vegetables, then the salsa, olive oil, vinegar, salt, pepper and thyme.
Stir well and ladle into serving bowls over an ice cube or two, and serve on the hottest most sweltering evening of summer.
Serves 4 to 6.
