Spicy Gazpacho

I cannot help but think of Lisa Simpson whenever I make gazpacho. "It's tomato soup served ice cold!" I actually Googled the line to see how many times it had been used in other blogs containing gazpacho recipes: 1,840,000. I'm not original, but couldn't resist. And, Lisa is right. On a hot day, gazpacho is something to get kinda excited about.

 

This is gazpacho season. Juicy ripe tomatoes, combined with cool cucumbers, jazzed up with red bell pepper, cilantro, and a kick of cayenne pepper. My mouth is watering just thinking about it:)

Spicy Gazpacho

1 lb. red, ripe tomatoes, chopped

1 red bell pepper, chopped

1 cucumber, peeled, seeded, and chopped

1 small shallot, chopped

1/2 cup vegetable juice (such as V8)

1/4 cup cilantro

1 tablespoon lime juice

1/8 teaspoon cayenne pepper

Salt & pepper to taste

Place all ingredients in a food processor or blender. If you are using a blender, you may have to blend in batches.  Blend or process all ingredients until smooth. Place the soup in a bowl, cover, and chill for at least 2 hours before serving. Serve with a side of cheesy quesadillas or tortilla chips.