Design Studio Gazpacho

When we make this forty-one-year-old recipe, we always double it because our friends and family adore it.  We hope this picture of the finished product will inspire you! This cold, Spanish soup is guaranteed to tempt your appetite and can be made zestier with the addition of hot pepper flakes. Best made the day before you serve it, it keeps in the refrigerator for a week (but it never lasts that long).

• ¾ cup finely chopped onion
• ¾ cup minced garlic
• 1 ½ cups finely chopped green pepper
• 2 ½ cups diced, peeled tomatoes (see notes)
• ½ tsp. sugar
• ¼ tsp. pepper
• 1 tsp. paprika
• 2 T. chopped chives
• 1/3 cup extra-virgin olive oil
• ½ cup fresh lemon juice
• 2 cups V-8 juice

Combine onion, garlic, green pepper, tomatoes, salt, sugar, pepper, paprika and chives in a large bowl. Stir in oil, lemon juice and tomato juice. Chill several hours or overnight.

NOTES:  We start with several cans of fire roasted, diced tomatoes if pressed for time or weather does not permit flavorful, fresh tomatoes. Diced English cucumbers are a flavorful addition or garnish. Sometimes we add 2 T. dry sherry for a twist.