Cold Summer Gazpacho

Gazpacho is the perfect soup for serving ice cold during the hottest days of the summer. A classic Spanish dish, Gazpacho is both simple and delicious. Full of ripe summer garden vegetables, this chilled tomato-based soup is an ideal choice for a simple lunch or light starter on a warm summer evening. Just be sure to make it a little ahead of time so that the flavors have time to mingle and develop. Best of all — it doesn't require any cooking!

Gazpacho

Serves 6-8

4 ripe tomatoes, peeled and chopped
1 32-oz bottle V8 juice
2 cups cucumber, peeled, seeded and coarsely chopped
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia onion 

1 cup fresh basil
1/3 cup red wine vinegar
1/4 tsp Worcestershire Sauce
Tabasco to taste
3/4 tsp salt
1/2 tsp pepper

In a food processor, purée half the above vegetables and about 1-2 cups of the V8 juice. Transfer to a large bowl, then add the rest of the chopped vegetables and V8 juice. Add 1/3 cup of red wine vinegar, Worcestershire Sauce, salt and pepper to taste, plus Tabasco Sauce to your liking. Mix well and chill for one to two hours before serving. Serve with some homemade croutons and a dollop of sour cream.