Author Notes
Some like it hot (by which I mean "spicey") when the tomatoes are reddest and summer heat is on. This soup is adapted from the Gazpacho recipe in The Silver Palate Cookbook. —PrairieMice
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Ingredients
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6
Very ripe tomatoes (seconds from the farmers' market work great)
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2
Large red sweet peppers
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1
Large red onion
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2
cucumbers
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1/2 cup
Balsamic vinegar
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2 tablespoons
to 1/2 cup olive oil
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1.5 cups
spicey V-8 Juice or similar juice
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Pinch
Cayenne
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Salt and pepper
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1/2 cup
chopped dill
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1 tablespoon
Worcestershire sauce (Optional).
Directions
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Stem and coursely chop tomatoes.
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Stem, seed, and coursely chop peppers.
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Peel and rough chop red onion.
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Peel, seed and rough chop cucumbers.
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Roughtly process all vegetables in food processor.
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Add liquids to solids in food processors (may require two batches) and process to desired consistency.
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Chill at leat 4 hours. A dollp of yogurt or sour cream can be nice
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