While this chilled soup doesn’t freeze well, it is best when made at least several hours ahead of time.  It will keep for up to 2 days in  the fridge as well.

To look at it, you might think this classic Spanish cold soup is nothing more than salsa.  It is similarly healthy and low in calories.  But while they do share some similar components, typical tomato gazpacho contains other ingredients that give it a distinctly different flavor than it’s dip worthy cousin.

This is the best time of year for making gazpacho — when tomato gardens are over flowing with ripe in-season tomatoes.  This recipe will also help you put your garden’s cucumber harvest to good use.

Makes 6 cups

5 medium ripe tomatoes
1 medium cucumber, peeled and seeded
1 medium yellow, orange or red bell pepper
1 or 2 jalapenos peppers, cored, seeded, and minced, optional
1 teaspoon minced garlic2 tablespoons fresh minced  Italian parsley or cilantro
1 can (11 1/2 to 12 ounces) tomato or V8 juice
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and black pepper to taste

Roughly chop (or use a food processor to roughly chop) tomatoes, cucumber, and bell pepper.  Stir in minced garlic, parsley or cilantro, and jalapeno, if using, tomato or vegetable juice, red wine vinegar, and olive oil.  Stir well to combine and integrate all ingredients.  Season to taste with salt and pepper.  Serve cold.