Gazpacho

It's one of my favorite summertime meals: fresh, light, a bit spicy and zero cooking involved.   The recipe below is one I've adapted from Barefoot Contessa to suit our preferences.  I like to serve with parmesan crisps or crusty bread. 

GAZPACHO

1 hothouse or English cucumber, halved  & seeded (these don't require peeling; sold wrapped in plastic)

1 red bell pepper, cored and seeded

1 carrot, peeled and halved

2 green onions, ends removed

6 plum/Roma tomatoes, cored

3-4 fresh basil leaves, chopped

1 garlic clove, minced

3-4 cups best quality tomato juice

1/4 cup white wine vinegar

1/4 cup good olive oil

Juice of half a lime

dash red pepper

1/2 Tbsp. kosher salt

1 tsp. freshly ground black pepper

1 avocado, diced--added just before serving

dash or two of Tabasco, optional

Combine cucumber, bell pepper, carrot and onion in a food processor and pulse until minced but NOT pureed. Or, finely chop them individually. Remove from processor and place in a large bowl. Repeat with the tomatoes. Combine all in a large bowl and add basil, garlic, juices, vinegar, olive oil, and seasoning. Mix well and chill well. It tastes best the next day or even the day after. Add the fresh avocado just before serving. Enjoy!