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Gazpacho ﻿ __﻿ ﻿ History __   Gazpacho is a raw vegetable soup that originated in Spain and Latin America. It is full bell peppers, onions, garlic, cucumber, and celery. Although red wine vinegar is the acid traditionally used in this soup, lime juice is sometimes used and is more of a Mexican influence. There are usually not spices in the classic version of the recipe, but cumin, dried basil or oregano would be a nice addition. It is Andalusia's best known dish and probably originated as a soup during the time when Spain was part of the Islamic world in the Middle Ages. Along with paella, gazpacho is Spain's most well-known dish. It originated in Andalusia (southern Spain), and is most popular around Cordoba and Seville. It has a long and fascinating history. Gazpacho was originally made with a simple blend of dry bread, olive oil and fresh garlic turned into a paste that included iced water. It was a poor man's dish. Gazpacho was made by women who fed workers in the field up until the late 20th century. It was prepared right on site at lunch time by pouring the crushed ingredients in a very large wood bowl called a dornillo. __Served __ Gazpacho is, as originally, supposed to be served cold. It's perfect on a hot summer's day. There are simple variations to this recipe, for example, you could add celery, cilantro, add a serrano or jalapeno, or olive oil and much more! This soup is extremely healthy, there's virtually no fat. Of course, really fresh, in season vegetables are the key. The soup is all vegetable with delicious seasonings! It's probably a good idea to have a food processor on hand if you plan on making it, because the recipe is 90% chopping and dicing. __Recipe __

Ingredients

 * 2 cucumbers, diced
 * 3 large tomatoes, diced
 * 1 red pepper, chopped
 * 1 green pepper, chopped
 * 1 red onion, chopped
 * 3 garlic cloves, minced
 * 1/4 cup red wine vinegar
 * 2 1/2 cups tomato juice
 * Salt
 * Pepper
 * 1/4 cup fresh parsley, chopped
 * 1/4 cup fresh basil, chopped
 * Juice of 1 lime
 * Tabasco

Directions
In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.