This quintessential summer soup has been a tradition in Spain for centuries. With all of the fresh flavor and nutrients of raw vegetables, it has aptly been called a liquid salad.
This updated gazpacho recipe is on our Web site courtesy of Cooking Fresh with The Old Farmer's Almanac.
In a blender or food processor, puree the tomatoes, onion, and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. Set the soup aside for 30 minutes to an hour to allow the flavors to marry. Serve cold.