Summer Gazpacho

One of my best friends went through a routine surgery several weeks ago, but something terribly went wrong and she slipped into coma for 9 days. It was the most excruciating and agonizing days for her family and all of us who know and love her dearly.

But God heard our cries and answered our fervent prayers and woke my friend up. And we all cried again but with joy and gratitude this time. Several days after waking up, my dear friend was able to eat diced foods and I was so thankful to be able to make something she can enjoy!

Instead of savory tomato soup, I hoped she could taste my love and care. And family and friends are all rejoicing at the great progress she is making each day. Thank You, Lord......

Red bell peppers, cucumber, and ripe tomatoes are coarsely chopped in a food processor. Leave them chunky for texture. I reduced the garlic and onion for my friend.

3 cups of tomato juice....

And just a small dollop of chili garlic sauce to brighten up the flavor.

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Summer Gazpacho
Makes 4-6 servings

Adapted from Ina Garten's Recipe

1 hothouse cucumber, halved and seeded, but not peeled
1 red bell peppers, cored and seeded
4 plum tomatoes
1/4 red onion, more if desired
1 garlic clove, minced, more if desired
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt

1 teaspoon or more of Garlic chili sauce
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, garlic chili sauce, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Garnish with sliced cucumbers and serve.