Easy Does It: Gazpacho

boy named Sous's Note:

Cold, refreshing garden soup by Annie B. Copps Yankee Magazine Editor Often referred to as "liquid salad," gazpacho may be a vegetable's best expression of summer. Its success (and yours) depends on the freshest of ripe ingredients, which are all at their peak now through the end of August. This chilled soup, of Spanish provenance, keeps your kitchen and you cool (no oven or burner to turn on), no matter what the thermometer reads. We offer a great list of vegetables to put into this soup, but feel free to work with what you have handy. Like most recipes, "authentic" gazpacho is a well-debated subject and can run the gamut from garnishes such as grilled shrimp and chopped eggs to some with nary a tomato invited to the party. This version is left chunky, but feel free to puree the whole kit and caboodle (if so, no need to dice the ingredients finely -- a rough chop will do just fine).

• Total Time: 3 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 English cucumber , finely diced (peeled or 2 regular, peeled and seeded)
• 1 red pepper , seeded and finely diced
• 1 green pepper , seeded and finely diced
• 1 small jalapeno pepper , seeded and finely diced
• 2 garlic cloves , minced
• 2 tablespoons parsley , chopped fresh, plus extra for garnish
• 2 tablespoons basil , chopped fresh
• 4 medium tomatoes , skinned and finely chopped
• 1 medium onion , red, finely diced
• 4 cups tomato juice (1 quart)
• 1 cup plain breadcrumbs
• 1⁄3; cup vinegar , red wine
• ¾ cup olive oil , extra virgin
• 1 dash salt and pepper

Directions:

1. Place ingredients in a large bowl or pitcher.
2. Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley.
3. (Garnish:2 avocados (optional).