Gazpacho-to-go

Gazpacho-to-go

from Summertime Treats by Sara Perry

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon dried dill
2 cloves garlic, minced
1/4 teaspoon Tabasco or other hot pepper sauce
4 cups (1 quart) vegetable juice such as V-8
1 cup halved yellow or red cherry tomatoes
1/2 cup peeled, seeded, and chopped cucumber
1/4 cup chopped red onion
1/2 cup seeded and chopped yellow bell pepper
3 ounces cream cheese, diced
1 ripe avocado, pitted, peeled, and sliced or diced
1/4 cup snipped ftesh cilantro (optional)

A quick version of a fresh summer classic-and one that your teenagers can make for you - this chilled tomato-vegetable soup looks especially pretty served in clear glass mugs. If you're taking it on a picnic, pack the soup in a clear storage container to show off its mosaic of colors, and be sure to keep it well chilled in your cooler.

In a large bowl, whisk together the vinegar, olive oil, sugar, dill, garlic, Tabasco sauce, and vegetable juice until blended. (The recipe can be made ahead to this point and chilled overnight.) Stir in the cherry tomatoes, cucumber, onion, yellow pepper, and cream cheese. Cover and chill thoroughly.

To serve, ladle into chilled clear glass mugs or bowls and garnish with the avocado and cilantro.

Variation:
Stir in 1/4 pound cooked baby shrimp before serving. Substitute other tomato-based vegetable juices such as those containing clam broth.

Gazpacho recipes from the archive

This and many other wonderful recipes may be found in
Sara Perry's Summertime Treats from Chronicle Books