Using just a few fresh ingredients of the summer season, you can whip up a delicious bowl of the best gazpacho in just a few minutes. Adding a bit of jalapeño, will give it an extra kick if you can handle the heat!

Yields 4 -6 servings


2 cups red, yellow and orange bell peppers (any combination will do)
1 yellow onion

½ cucumber
5 plum tomatoes, chopped or 2 cups strained tomatoes (Pomi brand is excellent)
1 garlic clove, minced
¼ jalapeño pepper, seeds removed (add more if you like spice or omit all together)
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 teaspoons lime juice
3 teaspoons Worcestershire sauce
1 ½ cups ice cubes

Coarsely chop the bell peppers, onion, cucumber and jalapeño pepper. Place in a food processor and blend ingredients until finely chopped but not puréed. Add the minced garlic, tomatoes salt and Worcestershire sauce and blend till combined. Add 1 ½ cups of ice cubes and process until cubes are broken down. 

Serve immediately or keep sealed in refrigerator until ready to serve.