Home Detox: Summer Garden Gazpacho

Two signs that summer is here in Houston: my hair expands to twice its normal volume when I take Luna out for a walk in the morning, and the lines at the airport are twice as long.  And summer time means summer vegetables.  Finally, tomatoes that taste like tomatoes!  My current favorite detox after a week of eating out on the road is a spicy gazpacho.  I adapted the Barefoot Contessa's recipe to better suit my tastes (carrots yes, red peppers no thanks) and spice preferences (burn me, please).

Spicy Gazpacho

2 cucumbers, halved and seeded but not peeled (I prefer English but either works)

2 carrots, peeled

3 celery ribs, trimmed

8 ripe plum tomatoes, cored

1 red onion (use caution for those who can't tolerate raw onions)

3 garlic cloves, minced

3 c. tomato juice (Spicy V8 recommended)

1/4 c. white wine vinegar

1/4 c. good olive oil

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

For garnish:

1/2 avocado

I bunch cilantro, leaves picked from stems

2 green onions, cut on the bias

Sriracha or Tabasco to taste

Roughly chop the cucumbers, carrots, celery, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.  Serve chilled, and garnish to taste.