Chilled Chunky Gazpacho

When the summer here in Texas seems to grind on forever, I always do what the Spaniards around Valencia first taught me do on my very first visit three decades ago – whip up a chilled soup full of great nutrition and bright, rejuvenating flavors. And these days, when so many odd things turn up in cold soups called gazpacho, it sure is a joy to have them not.

5 large Roma tomatoes, diced

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 stalk celery, diced

1 cucumber – peeled, seeded, and diced

2 green onions, chopped

2 tablespoons finely chopped sweet onion

1/4 cup chopped fresh parsley

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 lemon, juiced

1 clove garlic, minced

1 (46-ounce) can tomato juice

1 teaspoon curry powder

1 pinch dried tarragon

Freshly ground black pepper to taste

1 dash hot pepper sauce

In a large glass bowl, mix the tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the refrigerator at least 2 hours before serving. Serves 4-6.