Three-Herb Gazpacho
When you’re weighed down with fresh tomatoesfrom your farmers market, haul out your blender and make this tangy,fresh-tasting soup. Gazpacho doesn’t keep well, so make and serve it the sameday. Brie  (bree), a soft, creamy French cheese, spreadon crusty bread is heavenly with this vegetable soup.
Ingredients
- 1 medium red onion coarsely chopped
- 1 cucumber peeled, seeded and coarsely chopped
- 4 ripe tomatoes cored and coarsely chopped
- 1 cup tomato juice
- 1/4 cup chopped basil
- 1 tablespoon chopped chives
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons finely chopped parsley
- 1/2 cup garlic croutons optional
Instructions
- Place the red onion, cucumber, tomatoes, tomato juice, basil, and chives in a blender.
- Turn on and off in quick motions until the mixture is finely chopped but not pureed.
- Remove the vegetables to a serving bowl.
- Stir in the oil, lemon juice, salt, pepper, and parsley.
- Pour into bowls and top each serving with 2 tablespoons croutons (if desired).
- Vary It!
- Use spicy tomato juice or add a pinch of crushed red pepper flakes to the blender.