GAZPACHO
Serves: 6
The base:
14- to 16-ounce can diced or stewed tomatoes, undrained
2/3 large cucumber,peeled and cut into chunks
2/3 large green or red bell pepper, cut into chunks
2 bunches scallions, cut into several pieces
Handful of parsley sprigs
1 tablespoon chopped fresh dill or
1 teaspoon dried dill
To finish the soup:
3 cups tomato juice, or as needed
1/3 large cucumber, peeled and finely diced
1/3 large green or red bell pepper, finely diced
2 fresh plum tomatoes, finely diced
1 large carrot, peeled and finely diced
1 medium celery stalk, finely diced
Juice of 1/2 to 1 lemon, to taste
2 teaspoons chili powder, or to taste
Salt and freshly ground pepper to taste
Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container.
Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.
(
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