Due to the recent (positive) shift in the weather, I’ve decided to dust off my mother’s gazpacho recipe. Gazpacho is appealing for many reasons one being it is relatively cheap to make, two being that it is refreshing when the weather is hot, three being that you can make massive quantities of it as it keeps well in the fridge and the fourth reason being that it tastes good.

Gazpacho has its origins in the southern Spanish region of Andalucía and has become popular all over the world. There are many different ways to make it (which is actually probably the fifth reason it is so appealing), depending on your taste preferences or what vegetables you’ve got lying around the house.

Also, apparently, in a new Spanish study, people who ate about 1 cup of gazpacho a week were 27 percent less likely to have hypertension than people who went without the soup. So I mean if I didn’t give you enough reasons to make this soup before, well, here ya go. Win.

Ingredients

Chop or process in food processor green pepper, onions, cucumber, tomatoes, garlic until you have the consistency you want (can be chunky or puréed)

1 beef bullion cube (prefer to dissolve this in the hot water below)

1 cup hot water

1/4 cup Italian salad dressing

2 cups tomato juice

Tabasco sauce to taste

Gorge.