Even though it's been sweltering here for the last several weeks, it just doesn't seem like summer until the first big batch of gazpacho is chilling in the fridge.
Gazpacho, or cold soup, is a very loose recipe; you can add to or alter the ingredients pretty much as you like. I wouldn't advise adding okra to it though. Don't get me wrong, I LOVE okra, but it does not work in gazpacho. It turns the otherwise yummy tomato soupey base into a tomato slimey base.
Here's my recipe for a manageable size batch:
2 cups tomato or v-8 type juice
1 beef boullion cube dissolved in 1/2 cup water or 1/2 c beef broth
4 cups chopped tomatoes
1/2 cup chopped onion
1/2 to 1 cup chopped and seeded cucumber (this is a good recipe to use some of those kind of big ones that hid from the last picking
1/2 to 1 cup chopped green and or red bell peppers, banana peppers, jalapeno, it doesn't matter what kind as long as you don't make it too hot to eat
1-2 TBS fresh basil, chopped
2 or 7 cloves of garlic
generous dash of worcestershire sauce
salt and pepper to taste
Add the boullion cube to the water and tomato juice (I use a big tupperware bowl that has a lid) and set aside. Chop all your vegetables and add those and everything else to the tomato juice. Stir well and let it set in the fridge for at least 2-3 hours so the flavors will blend. It will keep in the fridge for several days but it won't last that long!