Gazpacho recipe by chef and fellow ALKie, Juli Posner

A cold tomato-based soup originating from the Andalusia region of Spain, Gazpacho is as fun to say as it is to make.

A mixed medley of vegetables and herbs, it carries numerous health benefits too!

My recipe is a bit of a cheat…because you don’t need a peeler, and barely a knife, and that's only to add garnish at the end.

You will need:

1 blender

1-2 peeled cloves of garlic (depending on preference)

1 46. oz can of tomato juice or V8

1/4 peeled red onion

8-10 cherry tomatoes (unpeeled)

6 mini cucumbers (the ones with the thin skin that you don’t peel), reserving 1-2 for garnish

1 green pepper (washed and seeded) half for soup, half for garnish

1 handful of fresh cilantros (*optional)

1/4 of a med jalapeño (*optional if you like it spicey!)

3 tbsp olive oil

2 tbsp ground cumin

1/4 cup red wine vinegar

1/2 teaspoon fresh cracked pepper

1 tbsp salt

Puree all ingredients until you can see small pieces (but not big chunks of vegetables).

Chill in a sealed container for 3-4 hours or till completely chilled.

Serve cold using remaining vegetables (diced) and herbs for garnish.

Serve in teacups or bowls on a warm day!!!

 From Your Fellow Chef and Alkie, Juli @apracticalchef