Refreshing Mexican gaspacho in time for summer

Can be jelled by adding 2 tbsp. unflavored gelatin

My sister made this when we were in Mexico and I have been making ever since.

It can be adjusted to your own taste. It is nice and refreshing on a hot day.

Gaspacho

4 med. tomatoes

1/2 English cucumber

1 small sliced or diced onion or 3 chopped green onions ( more if you like)

1 clove minced garlic

1 tbsp. chopped herb of choice ( I use celantro, or basil, but any you like will work)

2 tbsp. oil

1 tbsp. vinegar

1/2 diced sweet red pepper

1 seeded and minced jalapeno pepper (more if you like it a little spicier)

Salt and pepper to taste

1 – 2 tbsp. sugar

Peel tomatoes and puree’. Dice cucumbers. Add remaining ingredients and combine well. Chill.

If soup is too thick add a little ice water or tomato juice. ( I like tomato juice or even tomato sauce the best)

Variation: Can be jelled by adding 2 tbsp. unflavored gelatin dissolved in a little tomato juice.

Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.

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