Spanish: Gazpacho (chilled vegetable soup)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8-12)

Ingredients:

• 1 can (48 oz) V8 juice
• 2 green peppers, cored, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 3 cloves garlic
• 2 teaspoons red wine vinegar, more to taste
• 1 whole lemon, zest and juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco hot sauce
• ¼ cup fresh parsley
• Salt and pepper to taste
• ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
• Freshly ground black pepper (for garnish)
• Fresh mint leaves (for garnish)

Procedure:

1. Combine all ingredients (except olive oil) in a blender, blend at high speed until very smooth, at least 2 minutes
2. Taste and adjust seasoning
3. With the motor running, slowly drizzle in the olive oil
4. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight
5. Before serving, adjust the seasonings with more salt, pepper and vinegar (if needed)
6. Serve in glasses (over ice if desired), or in a bowl
7. Top with chopped leftover veggies (optional)
8. Drizzle extra olive oil on top of each serving
9. Garnish with freshly ground pepper and fresh mint leaves (optional)