Great Gazpacho

This cold soup is a summertime classic!

Hit up your local farmer's market for the freshest organic ingredients.

Tip: freezes great! Double or triple the recipe and freeze several batches to eat throughout the summer.

You'll need:

• 4 cups tomato juice
• 1 pint fresh mild salsa
• 2 red bell peppers, seeded, chopped
• 1 cucumber, peeled, seeded, chopped
• 1 cup onion-and garlic-seasoned croutons
• 1/2 cup vegetable or chicken broth
• 1/3 cup chopped fresh cilantro
• 4 large garlic cloves
• 2 tablespoons balsamic or red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Hot pepper sauce (such as Tabasco)

To make the soup:

1. Working in batches, blend all ingredients except hot sauce in processor to coarse puree.
2. Transfer gazpacho to large bowl.
   
3. Season to taste with hot sauce, salt and pepper.
   
4. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve. Best if eaten outdoors with friends and loved ones.