Cucumber Tomato Gazpacho

I like this gazpacho with a leaning to the cucumber, because it is so refreshing. However, you can readily add more tomatoes or tomato juice, if you are so inclined.

1 large cucumber, rough chopped (peel and seed, if you wish)

1 sweet bell pepper, rough chopped (or 1/2 a green bell pepper)

2 medium tomatoes, rough chopped

2 Tbsp. red, green or other mild onion, rough chopped

1 small clove garlic, minced or pressed

1-2 c. tomato juice (add slowly, and adjust to your taste)

1 Tbsp. white wine, sherry or balsamic vinegar

1 Tbsp. lime or lemon juice

3 Tbsp. olive oil

Salt and pepper

In a blender, pulse the cucumber, peppers, tomatoes, onions and garlic a few times until they are coarsely chopped and pureed– you want the soup to be a little bit chunky, and to have a nice texture; not be smooth and creamy.

Combine in a bowl with the other ingredients and adjust to your taste.

Flavors will meld with time, so if you can, make a day ahead. Serve cold.

Recipe created or adapted by Liz Talley, Urban Graze

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