The big picnic day of the summer is upon us.  It’s time to pull out my old favorite Gazpacho recipe (cold tomato soup).  It’s refreshing.  It’s delicious.  It’s healthy.  What more could you ask for.  If you’re looking for a new recipe, try this one.  It’s quick and easy.  I don’t have a picture of it since I like to make mine fresh (actually the night before) to let the flavors meld. 

Thanks Barrie for starting this recipe roundup.  Don’t forget to stop by Barrie’s blog for other scrumptious recipes.

1 clove garlic, minced

2 Tbs. olive oil

1 chili pepper, chopped

1 green pepper, chopped

1 small onion, chopped

4 ripe tomatoes, peeled and chopped

1 cucumber, peeled and chopped

1 avocado, chopped

1 1/2 tsp. paprika

3 Tbs. tomato puree

1 cup tomato juice

2 Tbs. wine vinegar

1 Tbs. sugar

1 Tbs. salt

pepper to taste

1 1/2 cups cold water

Mix all ingredients, putting water in last.  Serve cold with or without ice cubes.

Helpful shortcut:  cut veggies into larger pieces and let your food processor chop everything into smaller pieces.  If you’re still worried about fresh tomatoes, canned tomatoes can be substituted.

Enjoy!