The southern region of Spain is the birthplace of this refreshing summer favorite. The sweetness of plump ripened tomatoes mingles with the fresh flavors of garden vegetables, cilantro and a hint of balsamic vinegar. For more refreshing summer dishes, visit our Start Fresh Recipes.
Icy Gazpacho with Fresh Lime
Yield: 1½ quarts; 4 (1½-cup) servings
1 large red bell pepper
2 large tomatoes or 6 plum tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
½ medium yellow onion
1 cup tomato juice
½ cup chopped fresh cilantro, without stems
¼ cup balsamic vinegar
2 tablespoons fresh lime juice
Salt and pepper to taste
- Roast the whole red pepper under a broiler or over a gas flame, turning occasionally, until the skin blisters and chars all over.
- Place in a bowl, cover with a lid, and allow it to steam to loosen the skin, or place in a paper bag.
- Carefully peel away the skin and remove the seeds. Cut the pepper into medium dice and set aside.
- Cut half of the tomatoes, half of the cucumber, and half of the onion into 1-inch pieces and transfer to the bowl of a food processor or a blender jar.
- Add the roasted bell pepper and process to a puree. Transfer mixture to a medium mixing bowl.
- Add tomato juice, cilantro, and vinegar.
- Seed the remaining tomato.
- Cut remaining tomato, cucumber, and onion into medium dice and add to the soup.
- Refrigerate until chilled. Add lime juice before serving and season with salt and pepper.
- For a less chunky gazpacho, thin with additional tomato juice.