Gazpacho

Day 13

I love soup. LOVE it...in the winter. There's nothing better than curling up on the couch next to the fireplace with a bowl of homemade soup and a good book. Unfortunately, that pleasant experience gets put on hold in the summer. I'm sorry but the 100 degree heat and 90% humidity don't put me in the mood for a warm bowl of vegetable soup. Not to worry. Soup lovers, this one's for you. It makes a great first dish for a summer barbecue or dinner party. Serve in clear water glasses to show off the bright-colored vegetables or make it a meal with some fresh fruit on the side. Again, flavor develops over time so make this a day ahead. Chop up a little parsley to garnish on top just before serving. Give it a try and see what you think!

Recipe: Serves 4

2 cucumbers

2 red bell peppers

1 clove garlic, minced

3 scallions, sliced

1 small tomato, diced

1/4 cup fresh parsley, chopped

1/2 jalapeno chile, chopped

2 1/2 cups vegetable juice

4 teaspoons extra-virgin olive oil

1 tablespoon cider vinegar

Salt and pepper

Directions

1. Peel, seed, and finely dice the cucumbers and red bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley and jalapeno chile.

2. Add vegetable juice, olive oil, and cider vinegar; season with salt and pepper. Stir to combine.

3. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.

Nutrition Facts

per serving: 12o calories, 4.9 grams fat, 3 grams protein, 18.1 grams carbohydrates

Recipe adapted from Everyday Food