Gazpacho is a wonderful tomato and vegetable soup enjoyed best when served chilled. This incredible soup recipe is chock full of healthy vegetables with the added zesty juice of lemon thrown in to create a summer soup sensation! Perfect for a lovely Sunday porch gathering.

6 large Florida tomatoes

1 large cucumber, peeled, seeded and finely diced

1 large green bell pepper, finely chopped

1 medium-sized red onion, minced

3 tablespoons red wine vinegar

2 tablespoons olive oil

Juice of 1/2 lemon

2 to 3 tablespoons chopped fresh parsley to taste

2 tablespoons chopped fresh basil or 2 teaspoons dried

Salt and freshly ground pepper to taste

Tabasco sauce to taste

Herb croutons (optional)

1. Peel the tomatoes by submerging them in boiling water for 15 seconds. Remove to a colander and rinse under cold water. The skins should slip right off.

2. Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and shopped tomatoes in a large mixing bowl.

3. Blend the remaining ingredients, except the herb croutons, with the tomatoes.

4. Cover and refrigerate for several hours before serving.

Serve chilled, garnished with herb croutons.

Makes 6 servings.

Recipe and photo courtesy of the Florida Tomato Committee in Maitland, Florida.

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