RecipesFromScratch.com - Spicy Gazpacho

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Spicy Gazpacho

1 cucumber
2 green bell peppers
6 ripe flavorful tomatoes
1/2 hot chile
1/2 - 1 onion, finely chopped
3 - 4 garlic cloves, chopped
4 tablespoons of extra virgin olive oil
1/4 - 1/2 teaspoon of ground cumin
2 - 4 teaspoons of sherry vinegar or a combination of balsamic vinegar and wine vinegar
4 tablespoons of chopped cilantro
2 tablespoons of chopped fresh parsley
1 1/4 cups of vegetable or chicken bouillon
2 1/2 cups of tomato juice or canned crushed tomatoes
salt and pepper
ice cubes to serve

Cut the cucumber in quarters lengthwise. Remove the seeds with a teaspoon, then dice the flesh. Cut the bell peppers in half, remove the cores and seeds, then dice the flesh.

Skin the tomatoes; place in a bowl, cover with boiling water and stand for 30 seconds. Drain and plunge into cold water. Slide off the skins. Cut the tomatoes in half, deseed if wished, then chop the flesh. Carefully deseed the chile and then chop finely.

Combine half the cucumber, the bell pepper, tomatoes, and onion in a blender or a food processor with all the chile, garlic, olive oil, cumin, vinegar, cilantro and parsley. Process with enough bouillon for a smooth puree.

Pour the pureed soup into a bowl and stir in the remaining bouillon and tomato juice. Add the remaining green pepper, cucumber, tomatoes and onion, stirring well. Season with salt and pepper to taste, then cover and chill in the refrigerator for a few hours.

Ladle into bowls and serve with ice cubes in each bowl. serve with chunks of crusty bread. Serves 4- 6
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