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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.