Gazpacho

This one is for you Sara.  The great thing about soups is once you have the basic recipe,  you can get creative.  Want a more Tex-Mex soup,  add lime zest, cilantro,  a jalapeno and a shot of good quality tequila.  Top with a little chopped avocado and it's a new soup.  You could also puree this finely,  add a little more tequila and serve in small shot glasses with a twist of lime and you have a great alternative to Bloody Mary's.

INGREDIENTS:

2 Cucumbers (Peeled or not to your preference)

3 Red Bell Peppers

8 Plumb Tomatoes (16 oz can if you cannot find good fresh tomatoes)

2 Red Onions

6 Cloves Garlic (Minced)

46 Oz. Tomato juice

1/2 Cup White Wine Vinegar

1/4 Cup Worcestershire Sauce

1/2 Cup Good Olive Oil (Plus a little extra to drizzle on top)

1 Tbs. Kosher Salt

1 1/2 Tsp. Freshly Ground Pepper

Roughly chop all the vegetables.  Put each vegetable into the food processor separately and pulse until coarsely chopped.  If you are using canned tomatoes,  these need to be processed as well.  

In a large bowl,  combine each vegetable after processing.  Add garlic, tomato juice, vinegar,  Worcestershire, olive oil, salt and pepper.  Mix well and chill before serving.  The longer the gazpacho sits,  the more the flavors develop.  I like to serve with a few homemade croutons and a drizzle of olive oil or just some chopped vegetables.