I don’t know where you live, but here in California it is hot, hot, hot right now! It’s so hot that the last thing I want to do is turn on my oven or even spend any extra energy cooking when I don’t have to. The most refreshing thing lately? Gazpacho.

It’s the easiest (and quickest!) way to get all your veggies in daily and tastes great ice cold straight out of the fridge. Make it at the height of summer (right now!) when tomatoes are juicy and at their peak. I like to use a spicy v-8 juice as the base of my gazpacho because it adds a nice little kick. I also throw in a jalapeno pepper! If spice isn’t your thing, simply substitute the spicy v-8 for regular tomato juice and leave out the pepper. Your gazpacho will still be just as delicious and refreshing.

My favorite way to serve this soup is just with a big hunk of French bread and a slice of nutty cheddar cheese. Pack gazpacho in a thermos with ice cubes to send to camp or work; it will be a healthy and welcome treat when the sun is at it’s highest.

Kicked Up Gazpacho

Keep your kitchen cool with this simple and healthy gazpacho recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.

Ingredients

• 1 red bell pepper
• 2 cloves garlic
• 1 cucumber
• 1 jalapeno pepper, seeded
• 2 stalks celery
• 1 small red onion
• 2 plum tomatoes
• 1 lemon, juiced
• 1 large bunch parsley
• 1 large bunch fresh basil
• 1 cup V-8 tomato juice
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper

Directions

1. Roughly chop all vegetables then place in a large bowl with the olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs.
2. Puree until just smooth in a high speed blender or food processor in two batches. Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil.
3. Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.

Yield: 4 servings