Soup is such an easy, weeknight meal that everyone in the family will eat. There's nothing more comforting and homey than soup, salad and bread. But who wants hot soup when we're on our fourth week in a row of 90'-plus weather? Gazpacho is an easy, inexpensive and healthy way to enjoy soup in the summer. I serve it chopped, not pureed smooth, chilled, and with a dollop of sour cream and crunchy bread with butter for dipping. You can pretend it's salsa too, if the kids prefer, and enjoy it with tortilla chips. I served this with grilled chicken pepper kabobs and some of the roasted Eggplant Spread from the previous post.
Chilled Gazpacho with Sour Cream*
3 large tomatoes, seeded
1 cup carrot straws
1/2 red onion
2 TB balsamic vinegar
2 cloves garlic
1-11.5 oz can of V8
salt and pepper to taste
1/3 cup parsley
5-6 basil leaves
Place all ingredients in food processor. Pour V8 over it and pulse until veggies are smooth but still chunky. Chill before serving or serve straight from the food processor with a dollop of sour cream. Hit it with some hot sauce if you like it with heat.
*If you want to save on fat and calories, substitute sour cream for fat-free yogurt.
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