Gazpacho!!

This is a recipe for gazpacho that I developed myself after reviewing and testing a lot of different recipes.  I took a little from this, and a little from that, and came up with something that is often requested by family and friends.  It is so refreshing and light on a hot summer day.

Ingredients:

• 1 cucumber, peeled and diced

• 1 green bell pepper, diced

• 5 scallions, chopped

• 2 cloves garlic, minced

• 4 tomatoes, diced

• 2 stalks celery, diced

• 2.5 c canned navy beans, drained and rinsed

• 2T olive oil

• 6T red wine vinegar

• 46oz tomato juice*

• 1t ground cumin

• 1T fresh minced parsley

• 1T fresh minced basil

• 1T fresh minced cilantro

• 1T fresh minced oregano

• 1/4t salt

• salt & pepper to taste

In a large bowl, combine cucumber, bell pepper, scallions, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice.  Season with cumin, the fresh herbs and salt. With an immersion blender, puree some of the mixture (to your desired consistency).  Stir.

Chill in refrigerator at least 4 hours before serving.  Serve cold.

* Can process canned whole tomatoes in a blender for a fresher tasting tomato juice.  Or juice your own tomatoes but that is a pain in the ass.

Garnish recommendations: diced avocado, chilled crab, shrimp or lobster meat, seasoned croutons, sour cream, Mexican cheese blend, lime oil.