Gazpacho from the Garden

Gazpacho from the Garden 

While we were working at our shop at the Renaissance Fair years ago, it was often very hot this time of year, and the foods available tended to be deep-fryed, heavy, and not very appealing while we wilted in our costumes.
The woman who had the soup booth came up with the idea of selling gazpacho during these days - just when the garden was brimming over with bounty. Served icy cold, it was almost as refreshing as the strawberry banana smoothies on the other end of the shire. Traditionally, this soup is served with chunks of bread. Our soup vendor sold her soup in deep bread bowls.

4 cups vegetable juice
4 large juicy tomatoes, peeled and seeded
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 medium cucumbers, peeled, seeded, and chopped fine
1 small green bell pepper, chopped fine
1/2 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 container sour cream or plain yogurt (optional) 

 Combine vegetable juice, tomatoes, lemon juice, olive oil, vinegar, garlic, hot pepper sauce, and black pepper in food processor. Process until smooth. Pour into soup tureen; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with dollops of sour cream.
Makes 6 servings.