Hail The Summer Tomato With A Batch Of Gazpacho

Now that tomatoes from West Central Florida have been declared safe to eat by the Food and Drug Administration, it's time to dig in and enjoy. The salmonella outbreak that has been associated with certain varieties of tomatoes has had a devastating effect on local farmers. There is no evidence that locally grown tomatoes were a source of the problem. However, the damage has been done in lost sales, with tons of overripe produce being destroyed.

So how can we help? Take advantage of the abundance of fresh tomatoes available at supermarkets and produce stands. The prices can't be beat - I just bought on-the-vine beauties for $1.49 a pound - encouraging me to whip up a batch of my favorite summer soup, gazpacho.

I love cold soups, especially tomato-based gazpacho, which is low in fat and loaded in vitamins A and C. You can find lots of versions, from creamy to chunky, but the basic ingredients are always the same - fresh tomatoes, tomato juice, cucumber and onion. You pick the consistency by pureeing more or less in the food processor or blender. You also can make a spicier version by adding hot sauce. Top with a dollop of fat-free sour cream and serve along with a salad for a satisfying light lunch or dinner perfect for hot summer months.

Here's a recipe I have tweaked over the years to suit my taste. To easily peel tomatoes, drop in a pot of rapidly boiling water for 2 to 3 minutes. Let cool for 10 minutes and the skins will slip right off. The stale bread is used as a binder for creamy soup; if you prefer it chunky, leave the bread out. Gazpacho is easily adapted to suit one's taste, and the recipe can be cut in half. Best of all, no cooking necessary!

SUMMER GAZPACHO

1 slice stale bread

2 tablespoons olive oil

3 tablespoons red wine vinegar

3-4 cups tomato juice

6 fresh tomatoes, peeled and seeded

2 medium cucumbers, peeled and seeded

2 cloves garlic

1/2 medium red onion

3/4 teaspoon salt

Freshly ground pepper, to taste

1 teaspoon hot sauce, optional

Fat-free sour cream

Fresh basil, chopped, for garnish

In blender or food processor, pulverize bread into fine crumbs. Add olive oil and red wine vinegar. Add tomatoes, cucumbers, garlic and onion and coarsely chop. Add 2 cups tomato juice and puree. Add salt and hot sauce, if you like it spicy. Add more tomato juice until you find a consistency you like. Pour into large bowl, cover with plastic wrap and refrigerate at least 4 hours. You may add more tomato juice the next day to thin it out. Top with a spoonful of sour cream and fresh basil.

Makes 8 servings