Garden-Fresh Gazpacho with Mint

This quick and easy variation on the classic Spanish soup from Andalusia needs a few hours of chilling time. Vine-ripened beefsteak tomatoes fresh from the garden make this an even better soup.

2 pounds tomatoes, preferably beefsteak
2 large red bell peppers, cut into large chunks
1 large green bell pepper, cut into large chunks
1/3 cup coarsely chopped sweet red or white onion
1 jalapeño pepper, seeded and coarsely chopped
2 cloves garlic, peeled
1 can (5-1/2 ounces) tomato-vegetable juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups shredded carrots
1/3 cup chopped fresh mint

1 Bring a medium saucepan of water to a boil over high heat. One at a time, add the tomatoes and blanch 10 to 20 seconds to loosen the skins. Cool under cold running water and slip off the skins. Cut the tomatoes into big chunks.
2 In a food processor, combine the bell peppers, onion, jalapeño pepper, and garlic, and process until coarsely chopped. Remove about half of the mixture and transfer to a large bowl.
3 To the mixture remaining in the food processor, add the tomatoes, in batches if necessary, and process until the gazpacho is finely chopped but still has some texture. Add to the mixture in the bowl.
4 Stir in the tomato-vegetable juice, lemon juice, oil, vinegar, salt, and black pepper. Cover and chill until cold.
5 In a small bowl, mix the carrots and mint. Ladle the gazpacho into bowls and serve topped with some of the carrot-mint mixture. Makes 6 servings

Makes Makes 6 servings servings.
Per serving: 100 calories, 3g total fat (0.4g saturated), 0mg cholesterol, 4.2g dietary fiber, 18g carbohydrate, 3g protein, 189mg sodium.