Gazpach No

"In Mexico we have a word for sushi: bait."  Jose' Simons

Summertime is a great time for a get-together with family and friends.  It's also a great time to consume light and cool food.  A summer favorite is gazpacho, which is served by every host or hostess in the world who happens to own a soup tureen or a large bowl that can double as such.  And because you belong to that elite group that does not want to be like every other host or hostess in the world you are longing to serve something just a bit different.  I'm here for you!

Although this cold soup has a tomato base along with some onion and peppers, the similarity to gazpacho ends there.  This cold soup is a medley of delicious, intricate flavors that will have your guests asking, "Where did you buy this stuff?"  OK.  That's what my friends ask because of a few kitchen mishaps.  They're convinced that my culinary skills shine best at the drive-up window or deli.  Oh, ye of little faith!

But back to this delicious soup.  It's got to be made in two steps just to keep track of all of the ingredients.  And even though there's a rather long list of ingredients it's all pretty common stuff.  Best of all, this soup keeps for days in the fridge so you can make it a day or two ahead of time.  Finally, it makes a lot.  That means that you could even make it for your very own self and have enough delicious soup for a week's worth of lunches.

Step One:
In a blender combine:
6 Roma tomatoes cut into chunks
1/2 sweet onion cut into chunks
1 large red pepper, seeded and cut into chunks
3 cloves garlic, peeled
Fresh dill and basil to taste
2 T lemon juice
2 T olive oil
1/4 cup raisins
2 slices pickled jalapeno pepper
1/2 t salt

Whip this up until everything is chopped pretty fine and then turn the blender speed to low and slowly add:
1/3 cup sun-dried tomatoes, finely chopped

When all of this is wonderfully blended but not liquefied, stop and have a glass of red wine or a nice cold beer.  For goodness sakes, it's summer and it's hot.  And yes, the jalapenos are optional as is just about everything else except death and taxes. 

Step Two:
Place into a large, ceramic bowl or 1/2 gallon jar:
5 Roma tomatoes, diced
1/3 cup sun dried tomatoes, finely chopped
1 small, sweet yellow pepper, diced
1 avocado, diced
1 small can sweet corn, drained

Mix all these ingredients together and then pour the contents of the blender on top.  Mix.  Chill,  Serve with a little minced parsley on top for garnish.   If you've made this in a glass jar you can just twist the lid on and store it that way in the fridge.  

Total time to make this delicious soup should be about 30 minutes if you have any kind of skills with a knife.  You could probably knock the time down to 20 minutes if you're not especially attached to all of your fingers or you don't mind a few finger nails in your food.  Your choice.

Loveya
The Mom