Gazpacho, also called Andalusian gazpacho, is a cold, refreshing soup made of raw, blended vegetables. Popular in the hot summer months, it’s a classic of Spanish and southern Portuguese cooking.

Ingredients

• 6 ripe tomatoes (about 3 pounds), peeled and chopped (yields about 6 cups)
• 1 red onion, finely chopped (about 1 1/4 cups)
• 1 cucumber, peeled, seeded, and chopped (about 1 cup)
• 2 sweet red or green bell peppers, seeded and chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1-2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons fresh chervil or lovage or cilantro (choose to flavor to your taste)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
• Salt and fresh ground pepper to taste
• ½ to 1 teaspoon chipotle pepper (vary this depending on how spicy you like it; omit if you don’t want heat) 
•  2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)

Instructions

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. If you prefer gazpacho somewhat chunky, only pulse a few times in the blender. Chill and serve garnished with chopped cucumbers, tomatoes, and parsley.