Mollie's Gazpacho

Thickened with vegetables rather than with the traditional bread used by Spanish cooks, this refreshing soup has enough heft to make it meal-worthy. If you prefer a smooth texture, use a blender. A food processor will produce a chunkier soup.

Ingredients

1 pound very ripe tomatoes 1 1/2 cups cucumber chunks, peeled and seeded 1/2 cup chopped red bell pepper &½ cup parsley leaves 1 medium clove garlic 1/4 heaping teaspoon cumin 1/2 teaspoon salt, or to taste 1 teaspoon red wine vinegar or cider vinegar 1 teaspoon light honey 2 teaspoons fresh lemon juice 1 tablespoon extra virgin olive oil Cayenne pepper to taste

Directions

Core the tomatoes, and cut them into large chunks. (Peeling and seeding are unnecessary.)

Place the tomatoes in a blender or food processor with all the remaining ingredients except the cayenne. Purée until it is as smooth as you like it.

Transfer to a container, and add cayenne. Cover and chill. Serve cold.