Gazpacho

Helping out at home this summer?  In an apartment with friends?  If you're a counselor at camp, this is even a good choice for mitbakhon or a cooking project! Enjoy and stay cool...

Serves: 6

The base:

14- to 16-ounce can diced or stewed tomatoes, undrained

2/3 large cucumber, peeled and cut into chunks

2/3 large green or red bell pepper, cut into chunks

2 bunches scallions, cut into several pieces

Handful of parsley sprigs

1 tablespoon chopped fresh dill or

1 teaspoon dried dill

To finish the soup:

3 cups tomato juice, or as needed

1/3 large cucumber, peeled and finely diced

1/3 large green or red bell pepper, finely diced

2 fresh plum tomatoes, finely diced

1 large carrot, peeled and finely diced

1 medium celery stalk, finely diced

Juice of 1/2 to 1 lemon, to taste

2 teaspoons chili powder, or to taste

Salt and freshly ground pepper to taste

Place all the ingredients for the soup base in a food processor or blender.

Puree until fairly smooth. Transfer the puree to a serving container.

Stir in enough tomato juice to give the soup a slightly thick consistency.

Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.