Recipe of the Month,
June, 2017
                                 Summer Gazpacho de Madrid

Soup Base:
2 English cucumbers, cubed
2 red bell peppers, seeded and cubed
2 cloves garlic, or more to suit your taste
1/2 cup slivered fresh basil leaves
4 medium tomatoes, cubed
1 teaspoon ground cumin
2 tablespoons good quality red wine vinegar
1/2 tablespoon Kosher salt
5 tablespoons extra-virgin olive oil
3 cups tomato juice or V-8
salt and pepper to taste
Crushed red pepper flakes (optional)

1 English cucumber, chopped
1 red bell pepper, chopped
1 tomato, chopped
1/2 cup slivered basil leaves
1 cup plain Green yogurt (optional)

Prepare the individual vegetables and herb for the garnish. Cover and
refrigerate until ready to serve.

To make the soup base, place half of the cubed cucumber and red
bell pepper in a blender. Add all of the garlic, cubed tomatoes, wine
vinegar, cumin, salt, olive oil and tomatoe juice. Process until smooth
and creamy. Remove from the blender and stir in the remaining cubed
cucumber and red bell pepper. These will add “crunch” to your soup.
Stir in the basil and add salt and pepper to taste. Refrigerate until
icy cold. Ladle into a large soup tourine or individual bowls. Sprinkle
the soup with the reserved garnish vegetables. Hot pepper flakes
and yogurt can be added according to personal preferences or served
on the side.

Serves 8 as a first course. If you choose to take this on a picnic, it can
easily be transported in an insulated beverage container and garnished
at the picnic sight.