Soup: Gazpacho

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Adapted from a recipe by Annie Bond

Summer's end is tomato time and that means gazpacho!


    1 large red bell pepper
    5 c. tomatoes, coarsely chopped

    1 c. sweet (such as red or Vidalia) onion, coarsely chopped
    1 cucumber, peeled, seeded and coarsely chopped
    2 Tbs extra-virgin olive oil

    Salt and freshly ground black pepper, to taste

    2 green or red jalapeno peppers, seeded and minced


1.  Preheat broiler.  Wash bell pepper, cut off top and remove seeds and ribs. Cut pepper in two from top to bottom and place skin side up on a cookie sheet covered with aluminum foil, pressing down on the pepper halves to make them as flat as possible.  Broil until the skin is uniformly black and blistered, 10 to 20 minutes.  Remove cookie sheet and fold together the edges of the foil to form a sealed pouch around the peppers.  When cool, remove the peppers from the foil and peel and discard the skins.

2. In a blender, place the roasted peppers, half of the tomatoes, the onion, cucumber and oil. Blend until smooth and transfer to a large bowl. Place the remaining tomatoes in the blender and blend until smooth, then add to the ingredients in the bowl, stirring to combine.

3. Refrigerate at least 2 hours, until chilled. Season to taste with salt and pepper and serve garnished with minced jalapeno.