Gazpacho

(from Epicurious)

For Cassilis, Nadal & Contador!

I can't believe I haven't made gazpacho since moving to the Okanagan - I mean, it screams 'hot weather food'. Apparently I couldn't hear its roar - blame it on the wine. In any event, a nice recipe, which leaves room for infinite interpretations.

3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded (I actually left the seeds intact)
1¼ cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice (I used ½ V-8 and ½ extra spicy clamato!)
¼ cup red wine vinegar, or as needed
Juice of ½ lemon (I used all)
¼ tsp salt, or as needed
¼ tsp cayenne pepper (I used harissa)
some homemade croutons
a bunch of thinly sliced chives or scallion greens

Reserve 2 tbsp each of the tomatoes, cucumbers, onion, and pepper for the garnish.

Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining. (I actually added the juice as well at this point).

Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.

After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.