Chunky Gazpacho
This thick and chunky soup made with seasonal produce can be a light meal in itself on a blistering hot day. Serve it in chilled bowls and garnish with crispy croutons.
One 15-ounce can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ medium cucumber, seeded and coarsely chopped
1 tomato, cut into ½-inch cubes
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
1 celery stalk, strings removed, coarsely chopped
2 tablespoons finely chopped red onion, or to taste
2 cloves garlic, finely minced
¼ teaspoon Tabasco sauce, or to taste (see Tip)
¼ teaspoon freshly ground pepper, or to taste
Salt to taste
Combine the tomato sauce, vinegar, oil, and honey in a medium bowl. Stir in the remaining ingredients.
Refrigerate until chilled, at least 2 hours. Taste the soup and adjust the seasoning.
Serve in chilled bowls in garnish with croutons.
Advance preparation
This soup will keep for up to 5 days in a covered container in the refrigerator. Before serving, thin with water or tomato juice as desired.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
