First gazpacho of the summer

After finding a few of the very first, perfect tomatoes of the season, I decided it was time to fire up the food processor and make gazpacho.  I posted the recipe last year and it's an ideal lunch or dinner in the summer. It also makes a large quantity so you can feed a crowd or enjoy what's leftover for a few days.

I find the more I cook recipes, the more the dish changes and evolves in the way I make it.

Tonight, I didn't have plain bread crumbs so I threw in a handful of saltine crackers to thicken the soup.  Also, once the vegetables were pureed, I added the olive oil and sherry wine vinegar while the mixture was still in the food processor.  After I transferred the mixture to a large bowl, I stirred in the tomato juice and then added in kosher salt, pepper and a bit more paprika.

Here is the link to the original post: http://bit.ly/jyCjrl

Enjoy!