soup's on?

This isn't the first time I've made one of Martha's soups and I have a feeling it won't be the last! In contrast to the super-beefy stew I made last time, this soup is vegetarian - but you won't miss the meat!

Behold, Martha Stewart's "gazpacho" as featured in the August 2011 issue of Martha Stewart Living. Start with about 4 beefsteak tomatoes, half a fatty cucumber, and half an onion. Chop away!

I don't bother with the tomatoes but don't forget to peel your cucumbers!

Put everything in a blender and add some minced garlic, however much you like.

All gazpacho recipes call for sherry or sherry vinegar.
I improvised with a 2 tablespoons each of white vinegar and vermouth!
Also doubled the amount of olive oil Martha recommends! Used 4 tablespoons!
Add to blender...

Dry roast some almonds, about half a cup...

toasty!

Now cram EVERYTHING in the blender!
Give it a whirl...

You're not done yet! Stick it in the fridge for an hour or so.
Gazpacho is meant to be eaten chilled!

Finally!
Salt and pepper to taste...
I improvised once more and used salt & pepper potato chips.

Enjoy! This soup is great for a hot day (such as any day last week) and is an easy way to get your fruits (tomatoes) and veggies (cucumbers.) It's pretty tasty and simple... and as Mumsy pointed out, it's perfect to eat after a tooth extraction!