Gazpacho
Tomatoes of all sizes and colors are in abundance at the market. Some of you may have cherry tomatoes falling off the vines in your backyard. These varied, healthy, and sweet summer treats are great in a chilled soup.
There are innumerable versions of gazpacho originating in the south of Spain. You can easily modify this recipe depending on what's available.
Often you are asked to peel and seed some of the ingredients, but using just chopped ingredients in his chilled soup is excellent.
Ingredients
- 1 1/2 cups fresh sourdough bread crumbs
- 1/2 cup extra-virgin olive oil
- 2 large cloves garlic
- 1 red onion, finely chopped
- 1 cucumber, chopped (peel it first if you wish)
- 1 green bell pepper, seeded and finely chopped
- 1 jalapeño, seeded and finely chopped
- 4 large ripe tomatoes, coarsely chopped or 4 cups cherry tomatoes
- 2 cups tomato juice, chilled
- 2 cups water, chilled
- 1/4 cup red wine vinegar
- Salt and white pepper
For garnishes, if desired: nonfat sour cream, chopped fresh dill or a few croutons
Directions
- In a food processor, combine the breadcrumbs, garlic, and olive oil. Process until they form a relatively smooth paste, scraping down the sides of the bowl 2 to 3 times.
- Set aside a small handful of the chopped onion, cucumber, and green pepper in a small bowl. Cover and chill.
- Add the remaining onion, cucumber, bell pepper, and all the tomatoes and jalapeño to the food processor. Process in pulses to retain a slightly chunky texture. Transfer to a bowl, cover, and refrigerate until well chilled, 2 to 3 hours.
- Using a whisk, stir in the tomato juice, water, and red wine vinegar. Season to taste with salt and white pepper. If the one jalapeño didn't provide enough heat, use a few drops of either red or jalapeño Tabasco sauce.
- Ladle into the chilled bowls or mugs and garnish with the reserved vegetables and other garnishes as desired.