Chill out on a hot summer day

Dear SOS: I adore the gazpacho at the Urth Caffe. My recipe is so bland compared to theirs. I would love to know what they use to get such a wonderful flavor.

Lee Axelrod

Santa Monica

Dear Lee: With a medley of fresh and bright flavors, gazpacho is the perfect dish for a hot summer day. Urth Caffe was happy to share its secret with us, and we’ve adapted its recipe to share with you.

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Urth Caffe’s gazpacho

Total time: 30 minutes, plus chilling time for the gazpacho

Servings: 6

Note: Adapted from Urth Caffe.

1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups)

1 1/2 cups chopped seedless Persian cucumber (from about 4 whole)

1 cup diced onion (from about 1/2 whole)

1/2 cup diced green bell pepper (from about 1/4 whole)

3 cloves garlic, chopped

1 cup tomato juice, more to taste

1/4 cup red wine vinegar

Sea salt

Freshly ground black pepper

Pinch cayenne pepper

Tabasco sauce, or other hot sauce

1 1/2 teaspoons lemon juice (from about 1/2 lemon)

1/4 cup olive oil

1 tablespoon diced fresh chives

1. In a blender, combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.

2. Season with 1 1/2 teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon each of the Tabasco, lemon juice and olive oil. Taste and adjust seasonings and flavoring as desired.

3. Cover and refrigerate the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.

Each serving: 125 calories; 2 grams protein; 10 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 6 grams sugar; 701 mg sodium.