Hot Gazpacho

This is the warm winter cousin of the classic Andalusian gazpacho. Tomato juice, beef bouillon, and chopped fresh vegetables get a quick microwave heat-through, ending up somewhere between a soup and a hot tomato cocktail. The Tabasco and Worcestershire push it toward Bloody Mary territory in the best way.

The microwave method here is doing useful work, not skipping a step. Two short bursts get the broth boiling and the vegetables warmed without breaking them down, which keeps that just-chopped freshness intact. Stovetop works too, but you lose some of the dish’s quick-from-pantry character.

Pureeing is optional. Smooth gives you a velvety drinkable soup; chunky leaves the peppers, onions, and tomatoes as bite. Either way, the garnish board is part of the dish: chopped cucumber, more tomato, raw onion, green pepper, and seasoned croutons for crunch.

Serve hot in winter, chilled in summer. The recipe pulls double duty.

Kitchen Tips

• Peel the tomatoes; the skins curl up unpleasantly when microwaved
• Use a quality tomato juice like V8 for fuller flavor than cheap brands
• Adjust the Tabasco to taste; a few good shakes is the starting point
• Let it cool slightly before serving hot; molten tomato juice will scald the roof of your mouth

Variations

• Add a peeled, chopped avocado at serving for a creamy contrast
• Swap vegetable broth for beef bouillon for a vegetarian version
• Stir a small splash of vodka or sherry in at the end for an adult cocktail-soup hybrid