Summer Gazpacho With Garlic Cumin Sauce

• Gazpacho
• 4 cups chopped ripe tomatoes (about 4 medium)
• 1 cup cucumber, peeled, finely diced
• 1 large red bell pepper, finely diced (or green)
• 1/2 cup sweet onion, finely diced (or green onions)
• 1/4 cup celery, finely diced
• 2 radishes, finely chopped
• 1/2 serrano chili, minced (optional, for those that like heat)
• 1/4 cup chopped mixed fresh herbs (basil, tarragon and or or chives)
• 1 large garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/8 teaspoon crushed saffron thread (I substitute marigold leaves)
• 2 cups water
• 3/4 cup tomato juice (or V-8)
• 1 tablespoon balsamic vinegar (or sherry or red wine)
• 1 tablespoon extra virgin olive oil
• Sauce
• 1/2 cup plain yogurt
• 1 medium garlic clove, finely minced
• 1 teaspoon fresh lime juice (or lemon)
• 1/4 teaspoon ground cumin

1. In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
2. In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
3. Note:
4. Remove the veins and seeds in the serrano chile for a milder flavor.

gazpacho, chopped ripe tomatoes, cucumber, red bell pepper, sweet onion, celery, radishes, serrano chili, herbs, garlic, salt, fresh ground pepper, saffron thread, water, tomato juice, balsamic vinegar, extra virgin olive oil, sauce, plain yogurt, garlic, lime juice, ground cumin

Taken from www.food.com/recipe/summer-gazpacho-with-garlic-cumin-sauce-127030 (may not work)