Summer Gazpacho With Garlic Cumin Sauce - cooking recipe

Ingredients

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

Preparation

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