Gazpacho - With a Twist

The addition of jalapeno pepper, lime juice, and cilantro gives a classic gazpacho an updated flavor. A dollop of sour cream and homemade croutons round out the cold summer treat. The recipe is as follows:

2 large tomatoes, peeeled

1/2 medium cucumber, seeded

1 medium green pepper

1/2 jalapeno pepper

1/2 sweet onion

2 cloves garlic

3 cups tomato juice

1/4 cup white vinegar

1/4 cup olive oil

1 tbsp. lime juice

2 tsp. worcestershire sauce

1 tbsp. cilantro, chopped

1/2 tsp. pepper

Salt to taste

Chop tomatoes, cucumber, green pepper, jalapeno pepper, onion, and garlic roughly. Pulse in food processor until very finely chopped, but not pureed. Add all ingredients and chill. The longer the soup is chilled, the more intensified the flavors. Serve with a dollop of sour cream and croutons. See recipe below for croutons.

2 slices French or other crusty bread cut into small cubes

1/2 tbsp. olive oil

1 tbsp. butter

1 glove garlic, crushed

Dash red pepper

2 tbsp. finely grated Parmesan Reggiano

Heat olive oil and butter in skillet until butter melts. Add cubed bread all at once and stir to blend in olive oil and butter. Cook bread on medium until bread begins to color on all sides. Add crushed garlic for the last couple of minutes of cooking. Remove from heat and stir in Parmesan cheese.