It's a 100 degrees, it must be Gazpacho!

Do you make a certain dish once a year? Most of us do, with the obvious choices being Christmas and Thanksgiving, right? A family cookie recipe that is shared for generations of family and friends or a turkey recipe that just takes like that autumn day are obvious choices. I know my brain won't believe it is Thanksgiving unless I am eating the pecan crumb topped sweet potato casserole I have been making for the past 12 years. But what about other times of the year? Do you turn your bounty of zucchini or berries into miles of bread and pies? How about an annual pickle making event or is there a cake that is so special that it is relegated to birthdays or anniversaries?

Every summer about mid-July when the bounty of home-grown and farmer's market veggies start to flourish and the temperature is too hot to turn on an oven my mind and my stomach start thinking about gazpacho.

For those who may not know, gazpacho is a cold soup. My version is a pretty traditional tomato based concoction, but I have seen it made of mango, green chilies and any number of other fresh produce combinations. I make it once a year and when I make it I double the recipe. I share a few bowls with co-workers and I take the rest for lunch for about a week. It is refreshing, crunchy, spicy and a reasonably healthy option. If I like it so much, then why do I make it once a year? Well, to make it the way I like it is kind of a pain. I want the veggies peeled, seeded and diced rather finely. That takes a bit of time and in the summer when I am hot I am generally a bit impatient being in a warm kitchen so I pick a reasonably coolish day and spend the hour or so chopping and by making a double batch it is worth my while!

Below is my fast and loose recipe for Gazpacho, and keep in mind that just because I like the veg diced small doesn't mean you have to do it that way too. I love Cilantro, but some people think it tastes like soap-so replace it with parsley or basil. My point is, use this recipe as a jumping off point, taste as you go, make it as spicy as you want and enjoy!

This recipe easily feeds me a large bowl of Gazpacho for 5 work days with a couple of extra bowls for friends!

3-4 large tomatoes, seeded and roughly chopped
42-46 Oz bottle Tomato Juice*
2 large peeled & seeded cukes chopped finely
1 cup chopped red/green/yellow/orange pepper
1/2 of a large red onion finely chopped
2 small jalapeno-remove seeds/veins and finely diced**
2 cloves minced garlic
1/3 cup extra-virgin olive oil
juice of 2 limes
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon ground cumin
Sea Salt to Taste
2 teaspoon freshly ground pepper
half a bunch of fresh cilantro leaves, chopped

*I use spicy V8 juice. You can use regular, low sodium or even clamato if you want to. This is your "broth" and a great chance to make it your own.
**Remember that the seeds and veins hold most of the heat in a jalapeno, I always leave a few in to add a little punch to the soup, but if you don't want heat fully remove the seeds and veins. Wash your hands after doing this part so you don't accidentally rub jalapeno in your eyes!

Grab a dutch oven or over-sized Tupperware with a tight fitting in lid and start pouring, chopping, dumping it in. Stir and taste as you go. You may want to start with less cumin or you may love the taste of red onion...make it your own and enjoy!