Gazpacho Ole!

I thought I would share my gazpacho ole recipe so you can enjoy the summer produce bounty. It is delicious, simple and there is no cooking required on the soup. Blend your vegetables, oil, vinegar and pour in a big bowl holding tomato juice. Pretty simple.

I run two batches in my blender by splitting everything in half. I like to give a rough chop to the big vegetables so they process easier in the blender or food processor: i.e. green pepper in 8ths.

You can dress this chilled soup with a bit of crabmeat, poached shrimp or scallops on top along with the croutons.

Gazpacho Ole ~ Serves 8

SOUP
46 ounces tomato juice

1 medium green pepper, seeded, rough chop -- divided in 1/2

1 each cucumber, ends removed, rough chop -- divided in 1/2

1 medium red onion, peeled, rough chop -- divided in 1/2

2 large tomatoes, rough chop -- divided in 1/2

5 radishes trimmed and rough chop -- divided in 1/2

2 cloves garlic - separated

1/2 cup plus 1/2 cup extra virgin olive oil

1 each lime, zested fine and juiced -- reserve separately

1/3 cup sherry vinegar -- divided in 1/2

salt to taste

TORTILLA CROUTONS

1 teaspoon ground cumin

1/4 teaspoon fine sea salt or kosher salt

1/4 cup canola oil

2 to 3 each 8-inch corn tortilla, cut into 1/4 inch by 3 inch strips

SOUP: In a very large bowl pour the tomato juice. You will be adding to it later.

In batches, add half the green pepper, cucumber, red onion, tomatoes, radishes, garlic, extra virgin olive oil, lime juice and sherry vinegar to your blender. Start to blend on slow and then increase to high. When processed pour the contents into the bowl with the tomato juice. Repeat the same process for the 2nd batch. Stir well and chill until serving.

TORTILLA CROUTONS: Combine the reserved lime zest, ground cumin and sea salt. Heat oil in a 12 inch fry pan until near smoking. Add the tortilla strips and fry till lightly golden and crunchy.

Drain the tortilla strips on paper towel and immediately dust with the lime, cumin, salt mixture. Croutons can be made up to 24 hours ahead and stored in an airtight container. There will be plenty so treat the cook and have a couple.

Serve the soup in chilled bowls and top with the tortilla croutons.