It’s 94 degrees and can you say GAZPACHO?

I’ve had a craving for this cold, spicy soup for days…I’ve been on vacation, had tons of fun on the Carnival Destiny…but did they have what I craved on that floating  never-ending array of food?  Nope.  I had to come home and make some myself.  I have a nice container to add to the cooler for our 7 hr drive to Savannah, GA tomorrow.  Hopefully my husband won’t mind the garlic breath!  Here’s the recipe:

1 unpeeled cucumber

2 red bell peppers, seeded

2 large tomatoes

1 large shallot, or 3 smallish

3 cloves of minced garlic

3/4 of a large can of Sacramento tomato Juice

1/4 cup fresh lime juice

1/4 cup of olive oil

2 tsp of kosher salt

1 small jalapeno, seeded and minced (or substitute a few squirts of hot sauce)

2 tsp of Worcestershire sauce

Fresh chopped basil and cilantro

Directions:  rough chop the cucumber, tomato, bell peppers and shallots, add to food processor and pulse.  Do not over process-go for a small. coarse chop.  Remove to a bowl and add the remaining ingredients.  Cover and refrigerate a minimum of 2 hours.  The longer it sits, the better the flavor.

Gazpacho

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