Gazpacho

So summer is upon us. Hot as all get out. It's also tomato season. If you plant them at all or get to the store, they are ever where. What to do with them though? Well I think I've got a quick dish to use up some of that pesky fruit and cool you down at the same time.

1 med Cucumber, peeled, seeded, and chopped
1 med Green Bell Pepper, cored, seeded, and chopped
1 small Onion, chopped
1/3 C Parsley leaves
2 1/2 lb Tomatoes, peeled, seeded, and chopped
1 C Tomato juice (just keep the seeds and juice from inside the tomatoes you just chopped)
3 Tbs Red Wine Vinegar
3 Tbs Olive Oil
2 Garlic Cloves, minced
2 tsp Salt
(something to make it hot, Jalapeño, hot sauce, etc:optional)

Basically you'll just throw the green things in a blender and mince them up. Add the onion then the tomato solids. Slowly add the liquids, garlic, and parsley. You do this so they all combine properly.

Pour this out into a bowl or just stick the blender bowl in the fridge and chill it for 1-2 hours. Serve in chilled bowls.

Top with whatever you'd like but I like it with a drop of sour cream and some crunched chips.

Cook to live; Live to cook; Glory to God in all,
Chef. D