Easy Gazpacho

I love summer when the vegetables are nice and ripe and smell so good particularly tomatoes.  Here is my favorite gazpacho recipe.  I make this at least 3-4 times during the summer.  I serve it with a nice piece of grilled flat iron steak or a grilled chicken sandwich.  Since everything is going to end up pureed, no need to make all of the pieces the same size...unless you're OC.  Serves 12-15

5 cloves garlic, peeled
3 tbls fresh lemon juice
10 ripe large tomatoes, seeded and cored and cut into dice
1/4 cup red onion, diced
1 large English cucumber, cut into 1/2 inch circles
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 large yellow bell pepper, seeded and diced
1 46 oz can spicy V 8
2 large jalapenos, seeded and diced (remember to wear gloves!)
3 tbls good quality balsamic vinegar
5 tbls fruity olive oil
salt and pepper to taste
minced fresh herbs like oregano or thyme to add at the last minute

Get out your food processor, a big spoon and a large bowl.  Start by processing all of your peppers until a fine (ish) puree.  Add to bowl.  Then add tomatoes, again process to fine (ish) puree. Add to bowl.  Add remaining vegetables and do as above.  Add the rest of the ingredients into the bowl.  Mix and then in batches, puree the ingredients.  Put back in bowl.  Taste for salt and heat and put in fridge.  Let cool at least 4 hours. Chill bowls before serving.   Add your herbs, if using, at the last minute.  It's a good uh!

Chilled Avocado Soup

I loves avocados.  And with the jalapeno, I loves it even more.  Epicurious says this is a gazpacho but I don't understand that.  Except for a few ingredients, it is a creamy avocado soup.  This is from a cook book for singles, so Bitchy says calculate yourself for the appropriate servings :))

ingredients

• 1 medium tomato, cored and cut into quarters
• 1 small cucumber, peeled and cut into large chunks
• Flesh from 1/2 avocado, cut into large chunks
• 3 large basil leaves
• 1/2 jalapeño (optional)
• 3/4 cup lightly packed watercress or baby spinach leaves
• 1 small celery stalk (optional)
• 1 clove garlic, crushed
• 1 tablespoon red wine vinegar, or more to taste
• 1 tablespoon honey
• 2 ice cubes
• Filtered water (optional)
• Kosher or sea salt
• Freshly ground black pepper
• 1 teaspoon extra-virgin olive oil

preparation

Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.

Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.

Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

Read More http://www.epicurious.com/recipes/food/views/Creamy-Green-Gazpacho-51185630#ixzz2d25QREWn