Chilled Gazpacho Soup

Ingredients

  • 2 cloves garlic, peeled
  • 1 large onion, vidalia or another sweet variety, finely diced
  • 1 large cucumber, peeled, seeded, and finely diced
  • 1 yellow bell pepper, seeded and finely diced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh cilantro, chopped (optional)
  • cayenne pepper, to taste
  • Salt and Pepper
  • to taste

Preparation

  1. This soup looks lovely if you chop all the vegetables by hand

  2. If that sounds like too much work, though, feel free to use a food processor

  3. Chop up the garlic cloves and then crush them with the side of a large knife

  4. Mix all of ingredients together except for the cayenne pepper, salt, and pepper

  5. If you are using a food processor, chop in short pulses

  6. The gazpacho should have a chunky consistency

  7. If the gazpacho is too thick, add some cold water

  8. Stir in the cayenne pepper, salt, and pepper until it is to your preferred taste

  9. Refrigerate until ready to serve

  10. Garnish with some cilantro leaves if you desire

  11. This soup can be made up to 2

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