Don Silvers

This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but should not be kept for more than one day before eaten.

3 medium ripe tomatoes, peeled, seeded, and finely diced(about 3 cups); reserve juices

2 cucumbers, peeled seeded and finely diced(about 2 cups)

1 medium onion, finely diced(about 1 1/4 cups)

1 medium red bell pepper, finely diced(about 1 cup)

2 garlic cloves, minced(about1 teaspoon)

2 tablespoons tomato paste

2 tablespoons extra virgin olive oil

2 tablespoons minced fresh herbs such as tarragon, thype, and/or parsley

3 cups canned tomato juice

1/4 cup red-wine vinegar, or to taste

Juice of 1/2 lemon, or to taste

1/4 teaspoon salt, or to taste

1/4 teaspoon cayenne pepper, or to taste

1 cup croutons(see recipe below

1/2 cup thinly sliced chives or scallion greens

Reserve 2 tablespoons each of the tomato, cucumber, onion, and pepper for garnish.

Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth, but with some texture remaining.

Transfer to a mixing bowl and stir in the tomato juice along with the red-wine vinegar, lemon juice, salt, and cayenne to taste. Cover and chill thoroughly, at least 3 hours, but preferably overnight.

After chilling, check the seasoning. Serve in chilled bowls, garnished with the reserved vegetables, croutons and chives.

For Croutons:

3 slices white bread

1 1/2 tablespoons melted unsalted butter or olive oil

1/4 teaspoon salt, or to taste

Remove the crust from the bread, if desired. Cut the bread into cubes. (If the bread is very fresh, dry the cubes in a 200 degree F oven for 5 minutes) Preheat the oven to 350 degree F. Toss the bread, butter or oil, and salt in a bowl.

Spread the bread cubes in a single layer on a baking sheet. Bake until golden, 8-10 minutes. Stir the croutons once or twice during baking so that they brown evenly.

Preparation Tip:

If the gazpacho is too thin for your taste, add about 1 cup of freshly made white bread crumbs before chilling. If it is too thick, add more tomato juice or water.

If the soup will be served before a seafood main course, try substituting fish broth or clam juice for part of the tomato juice.