My Recipe for Gazpacho and a Secret Ingredient

Gazpacho is a chilled soup from the southern Spanish region of Andalusia and a great summer staple in my household.  Its original ingredients included: tomatoes, cucumbers, bell peppers, garlic, olive oil and bread moistened with water, although people today prepare many variations on the original. It's a great meal to prepare ahead for a dinner party.

For my ingredients, I try to support my local farmers (farmer's markets, farm stands).  I know I am going to get fresh and amazing produce. Otherwise, I go straight for the organic produce at the supermarket. 

Here is my recipe with my secret ingredient.  Enjoy!!

I usually eyeball the portions and luckily, gazpacho is very forgiving that way. 

INGREDIENTS:

2 lg cans tomato juice or V-8 if you want that extra kick (Count me in. The spicier, the better)

5 scallion stalks coarsely chopped

2 large green pepper (I leave the skin on, but you can peel it.  Core, seed and coarsely chop. Orange, red or yellow peppers can be substituted for color)

2 cucumbers (Again, I leave the skin on and I don't seed it.  Totally up to you.  Coarsely chop)

4 large vine-ripe tomatoes coarsely chopped

hot sauce to your taste (I make it spicy)

cayenne pepper to taste

2 Tbsp olive oil

black pepper to taste

possible additions depending upon your taste: clove of minced garlic, celery, lemon juice (but I don't recommend adding my secret ingredient as the flavors clash), 

PREPARATION:

-Pour the first can of tomato juice and olive oil into a Cuisinart or blender (but the whole can won't fit with the other ingredients). 

-Add equal proportions of pepper, cucumber, and tomato and some scallion.

-Then pulse the ingredients to the wanted consistency.  Sometimes, I like chunky gazpacho, other times pureed. 

-Add the hot sauce, cayenne, and pepper to taste.

-Let the flavors combine overnight.  Store in a non-metal container. When serving the gazpacho, I ladle it into bowls and then drizzle maple syrup (the secret ingredient) on top to offset the "spiciness" of the gazpacho.  It sounds weird, but it really is an amazing combination.  At least I think so.

Crab or lobster meat is a great addition to the gazpacho if you are inclined to jazz it up.  I like to serve a loaf of crusty bread with it or you can serve it in a scooped out round loaf of bread. Enjoy it al fresco with friends and family.  The more, the merrier!

Do you have a great gazpacho recipe or a dish that is a summer hit?

Serves: No clue. 

Serving Size: It varies every time.

Each serving provides:

Calories: Yes

Total fat: Not much, I would think.

Saturated fat: What's that?

Cholesterol: No, thank you.

Sodium: I'm guessing a lot because of the tomato juice/V-8 (unless you use the low-sodium kind)