Gazpacho (Chilled vegetable soup)

I became a gazpacho fan when I lived in my hometown of Montreal, which like much of Eastern North America is very hot and humid in the summer.  Even here on the West Coast, on hot summer days, this soup is one of my favourite meals.   Unlike most other soups, this one does not freeze well, so make it at the beginning of a warm spell and enjoy something delicious and healthy when it is too hot to spend time in the kitchen.

Needed for this recipe:

• Sunshine Coast Olive Oil Co. Serrano Honey Vinegar
• Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
• Sunshine Coast Olive Oil Co. Cayenne Pepper Olive Oil
• Vancouver Island Salt Company Orange and Lime Sea Salt

Ingredients:

• 1 large can tomato juice (1.3 litre)
• 4 small-medium sized tomatoes, diced
• 1 cucumber diced
• 1 red or green pepper, diced
• 1 small onion, diced
• 1 clove garlic, crushed
• 1 teaspoon honey
• juice of 1 lime
• juice of 1 lemon
• 3 teaspoons Sunshine Coast Olive Oil Co. Serrano Honey Vinegar
• 4 Tablespoons Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
• ¼ teaspoon Sunshine Coast Olive Oil Co. Cayenne Pepper Olive Oil
• ¼ teaspoon Vancouver Island Salt Company Orange and Lime Sea Salt
• 1 tablespoon fresh parsley, chopped or scissored
• Optional: fresh herbs or garnish

Method:
Dice all required ingredients to small bite-sized pieces.  Refrigerate at least two hours.  Serve chilled.

You can purée part or all of this soup.  Garnish with fresh, in season herbs of your choice.