Gazpacho is a splendid soup perfect for hot summer days. This is a cold soup and uses fresh garden vegetables. Serve it with a side of fresh bread or tortillas.
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Ingredients
2 medium cucumbers, peeled and quartered
2 red bell peppers, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 red onion, quartered
6 plum tomatoes, quartered
1 garlic clove, minced
4 cups tomato juice
1/4 cup red wine vinegar
1/4 cup lime juice
1/4 cup dill, chopped
Salt and pepper to taste
Instructions
1. Place the cucumbers, red bell peppers, yellow pepper and red onion one at a time in a food processor or blender. Pulse until chopped but not minced.
2. Place the chopped vegetables in a large bowl and add the remaining ingredients. Stir.
3. Refrigerate for at least 2 hours or overnight before serving.
4. Spoon into bowls and top with crumbled taco chips, if desired.
Serves 4
