Gazpacho is a cold tomato-based raw vegetable soup that credits its origins to Spain. It has been enjoyed throughout the years as a light summer meal to help cool off and to take advantage of summer's abundant produce.

Traditional gazpacho recipes typically use fresh vegetables and stale bread, but many modern variations have emerged that incorporate herbs, fruit, and even seafood. Today, Tami is sharing a recipe that stays true to gazpacho’s vegan / vegetarian roots, but passes up the stale bread, and instead enjoys the convenience and flavor of canned fire-roasted tomatoes. She also puts a smokey, spicy spin on the traditional, perfect for those who crave flavor …

Tami Noyes ~ With this crazy weather covering two-thirds of the country, there is no better time for no-cook recipes. This gazpacho delivers the flavors full-on. It’s one of the simplest soups to make and also one of the most forgiving. Shift up the ingredients as you prefer and always keep tomato juice in the pantry for these hot days. This one is from American Vegan Kitchen and worth your effort in chopping.

Great Gazpacho

• 2 (14.5-ounce) Cans Diced Fire- Roasted Tomatoes, undrained
• 4 Cups Good Quality Tomato Juice
• 1 Celery Rib, diced
• 1 Medium Green Bell Pepper, diced
• 1/2 Small Red Onion, diced
• 1 To 2 Jalapenos, seeded and finely minced
• 1 Tablespoon Sugar
• 1/4 Cup White Vinegar
• 1 Tablespoon Chopped Fresh Basil
• 1 Tablespoon Chopped Fresh Parsley
• 3 Tablespoons Chopped Fresh Dill
• 1 Tablespoon Fresh Lime Juice
• 1 Tablespoon Olive Oil, optional
• 1 Teaspoon ...