Gazpacho

Here in the United States, I notice that gazpacho often veers toward salsa. And I like salsa. A lot. But sometimes I don't want to eat it with a spoon. And really, it's not that hard to fit your soup into the gazpacho-only half of the gazpalsa Venn diagram. Simply: don't add salsa-y ingredients like cilantro and lime; do add vegetable stock.

4 tomatoes, seeded and roughly chopped
1 sweet onion, roughly chopped
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1/2 cucumber, peeled and roughly chopped
1 clove garlic
1/4 cup parsley
2 tablespoons chives
1 cup or more vegetable stock
salt + pepper
paprika
olive oil

Put the vegetables in a food processor and chop. Pour this mixture into a large bowl and stir in vegetable stock to the thickness you prefer. Season to taste with salt, pepper, and paprika. Drizzle a little olive oil on top of each bowl just before serving.