Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
A good Gazpacho soup is a thing of joy that will put a smile on your face, and leave you begging for more warm days to relish this chilled delight. This particular Gazpacho recipe is easy to make, and delivers big flavor, along with a cool refreshing punch to the palate.
4 Roma tomatoes, quartered
2 cucumbers, peeled and halved
1 large sweet onion, peeled and halved
1½ cups green bell pepper, diced
⅓ cup chopped fresh chives
4 ounces (1 jar) diced pimentos, drained
4 cups tomato juice
⅓ cup olive oil
½ cup red wine vinegar
¼ teaspoon red pepper hot sauce
1½ teaspoons salt
¼ teaspoon ground black pepper
1 cup gluten-free croutons (optional)
In a blender combine two tomatoes, one cucumber, half an onion, one quarter green bell pepper, pimentos and ½ cup tomato juice. Pureé the vegetables for 30 seconds or so.
In a large bowl mix vegetable pureé with remaining tomato juice, ⅓ cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled.
Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls. Garnish with chives and gluten-free croutons as desired. Top with additional vegetables as desired.