Kitchen scoop: Tangy gazpacho adds kick to Fourth of July festivities

Are you looking for something a little different on this year’s Independence Day menu? Then look no further than this Gazillion Veggies Gazpacho. OK, it really doesn’t have a gazillion veggies, but its complex flavors, robust textures and substantial presence will have your mouth and tummy thinking otherwise.

All you need for this easy-to-make gazpacho is low-sodium vegetable juice and a variety of fresh summer vegetables for a filling, delicious cold soup that will surely satisfy. It’s as easy as chopping a few cucumbers, peppers and tomatoes and tossing them in the food processor. If your juice is already cold, the soup is ready to serve; if not, a few hours in the refrigerator will do the trick.

I recently served this soup to a group of friends and everyone was surprised at just how satisfied they felt after lunch. Even a few reluctant guests were pleased at how appetizing this classic cold soup is. So if you are looking for a twist on the same old, same old this Fourth of July, give this Gazillion Veggies Gazpacho a shot.

Suggested menu: Gazillion Veggies Gazpacho, fresh baguette with butter and chilled pinot grigio

Ÿ Alicia Ross is the co-author of books in the “Desperation Dinners!” series. Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or tellus@kitchenscoop.com. More at the Kitchen Scoop website, kitchenscoop.com.