SPEEDY GAZPACHO

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SERVES 4 to 6

TOTAL TIME: 20 minutes

White wine vinegar can be substituted for the sherry vinegar. Once assembled, the soup can be refrigerated for up to 1 day; season with additional salt and pepper before serving. Serve with Garlic Croutons, chopped black olives, chopped hard-cooked eggs, and finely chopped avocado.

1	red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1	cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch pieces
1	pound tomatoes, cored and quartered
2½	cups tomato juice
1	large shallot, minced
2	tablespoons sherry vinegar, plus extra as needed
1	garlic clove, minced
	Salt and pepper
½	teaspoon hot sauce
	Extra-virgin olive oil

1. Pulse bell pepper and cucumber in food processor to ¼- to ½-inch pieces, about 6 pulses; transfer to large bowl. Repeat with tomatoes.

2. Stir in tomato juice, shallot, vinegar, garlic, 1 teaspoon salt, ½ teaspoon pepper, and hot sauce until thoroughly combined. Season with salt, pepper, and vinegar to taste. Drizzle individual portions with oil before serving.

VARIATION

SPEEDY CHIPOTLE-LIME GAZPACHO WITH SHRIMP

Click here for more information on cooking shrimp.

Omit vinegar and hot sauce. Add 2 tablespoons minced fresh cilantro, 1 tablespoon minced canned chipotle chile in adobo sauce, 1 teaspoon grated lime zest, and 3 tablespoons lime juice to soup. Stir in 1 pound cooked small shrimp (51 to 60 per pound), peeled, deveined, and tails removed, just before serving.