Spicy gazpacho

August 08, 2007

Serves 8

1 green bell pepper, cored, seeded, and chopped 1 red bell pepper, cored, seeded, and chopped 1/2 small red onion, chopped 2 stalks celery, chopped 1 cucumber, peeled, seeded, and chopped 2 cloves garlic 1/2 jalapeno pepper, seeded and quartered 3 cans (14 1/2 ounces each) diced tomatoes 1/2 teaspoon ground cumin Salt and black pepper, to taste 3 tablespoons lemon juice 1/2 cup sour cream (for garnish) 3 scallions, trimmed and chopped (for sprinkling) 1. In a large bowl, combine the green and red bell peppers, onion, celery, and cucumber; set aside.

2. In a food processor, work the garlic and jalapeno until coarsely chopped. Add 2 cans of tomatoes, the cumin, salt, black pepper, and half the chopped vegetables. Pulse the mixture until smooth.

3. Add the pureed vegetables to the bowl of chopped vegetables. Stir in the remaining can of tomatoes and lemon juice. Taste for seasoning and add more salt, if you like.

4. Transfer to a container and refrigerate for at least 2 hours or for as long as overnight. Ladle into bowls and add a spoonful of sour cream and scallions. Linda A. Odum