When you’re feeling energetic enough
to invite some friends over, consider this full-flavored soup.
You can make and chill it ahead so there’s no last-minute
fuss.
Garden Gazpacho
4 cups vegetable juice
1 (14.5-ounce) can diced tomatoes, undrained (1 3/4 cups)
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 cups (3 medium) cucumbers, peeled, seeded, and chopped
1 cup (1 small) green bell pepper, chopped
1/2 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 container sour cream or plain yogurt (optional)
Combine vegetable juice,
tomatoes with juice, lemon juice, olive oil, vinegar, garlic,
hot pepper sauce, and black pepper in large bowl. Ladle into
food processor or blender (in batches, if necessary); cover.
Process until smooth.
Pourinto soup tureen;
add cucumbers, bell pepper, and onion. Stir in cilantro. Cover;
refrigerate until ready to serve. Serve with sour cream.
