I've been asked to post my gazpacho recipe because it's just the thing for these hot July nights. If I remember, I do not puree the cilantro and parsley, but stir them in before chilling because the gazpacho then retains its beautiful red color.
for the tomato days of summer
3 1/2 cups tomato juice
8 plum tomatoes, seeded, cut into 1/4 inch pieces
1 English cucumber, cut into 1/4 inch pieces
1 red bell pepper, cut ino 1/4 inch pieces
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
3 T fresh lemon juice
1 green onion, chopped
1 1/2 t minced seeded jalapeno chili
2 cloves garlic, minced
Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomaotes, cucumber, and bell pepper; add onion, cilantro parsley, lemon juice, green onion, jalapeno, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. Serve cold.
The 'Kan EWA