Gazpacho soup is intended to be served cold, but it's also tasty. So if you're preparing a large dinner, this is something you can make well ahead of time and not worry about.
It is also lovely to serve during the summer months because it is a cool dish that contrasts with the heat. Some recipes call for additional ingredients like avocado, grapes, watermelon, and parsley. But I'll leave that up for you to decide and experiment with.
2 cups tomato juice
2 cups vegetable stock, or 2 cups water and 2 vegetable bouillon cubes
2 tablespoons lemon juice
1 teaspoon turbinado sugar
Pinch of hing (asafetida)
Pinch of cayenne
1 teaspoon salt
1 cucumber (peeled, seeded, and diced)
1 green pepper (diced)
4 medium tomatoes (peeled and chopped coarse)
In a 3-quart saucepan, over medium heat, combine tomato juice, vegetable stock, lemon juice, sugar, hing, and cayenne. Leaving the pot uncovered, bring the mixture to a boil. Stir in remaining ingredients and again bring to a boil, uncovered. Remove from heat and cool. Cover and chill. Serves 4.
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