New York is getting hot. Really hot. And it's only mid-June. If you find yourself melting in the heat– on the sidewalk, in the subway, in your apartment that's lacking AC– and hungry to boot, this easy (and delicious) Gazpacho recipe will help cool you down. Gazpacho, the chilled, tomato-based vegetable soup that originated in Spain, is perfect for these sweltering days. Tomatoes are slowly coming into season so now is the time to hit the farmer's market and get "cooking" with a good cold bowl of soup. It's light and refreshing, but packed full of the good stuff. It pairs great with some fresh baked garlic bread and a cold beer. Here's to summer!

Gazpacho

Adapted from Angela Liddon's blog, Oh She Glows, also taken from Cook’s Illustrated 2001.

Ingredients:

•  6 small tomatoes, roughly chopped with core removed
• 1 red pepper, roughly chopped with seeds removed
• 1 English cucumber, peeled and roughly chopped
• 1/4 cup chopped sweet onion
• 1 garlic clove, chopped
• 1 tbsp fresh lime juice
• 2 cups V8 brand vegetable juice
• 1 tsp sea salt
• 1/2 tsp red pepper flakes
• 1/2 tsp freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives and cilantro
• 1 tsp extra virgin olive oil
• 2-3 tbsp balsamic vinegar

 

Directions:

1. Add tomatoes, pepper, cucumber, onion, garlic, lime juice, V8, olive oil, and herbs into a blender and blend until smooth.

2. Add the salt, pepper, red pepper flakes, and vinegar slowly. Adjust to taste.

3. Chill for 2-4 hours, or overnight.

4. Garnish with a drizzle of olive oil, freshly ground black pepper and fresh herbs before serving.

Note: If your blender is small you might have to cut this batch in half so it won’t overflow. Makes about 6.5 cups.