The first time I heard of gazpacho was when watching Pedro Almodovar’s movie, “Women On the Verge of a Nervous Breakdown.” I loved the movie, but couldn’t imagine wanting to eat whatever weird concoction they were making in the blender that was clearly a metaphor for their chaotic lives.
Baruch Hashem, my life is pretty orderly, and I’m at liberty to enjoy this cool, refreshing summer soup without any disturbing psychological overtones. A nifty gadget I picked up a couple of months ago here in Israel that dices vegetables and fruits into perfect little cubes (either sugar-cube sized or pea-sized) makes the job of dicing much easier and produces a soup with delightfully identifiable vegetables (rather than the more traditional blended soup with vegetable shards and particles).
4 cups cold tomato juice or V-8 juice
1 small onion, minced
2 cups diced fresh tomatoes
1 cup minced green or sweet pepper (yellow and orange show up the best)
1 teaspoon honey
1 clove garlic, minced
1 diced cucumber
2 scallions, chopped
Juice of ½ lemon, 1 lime
2 tablespoons wine vinegar
1 teaspoon each tarragon, basil
Dash ground cumin
¼ cup chopped parsley
2 tablespoons olive oil
Salt and pepper to taste
Combine and chill at least 2 hours before serving.