Under the Apron Strings: Gazpacho
The weather is getting warmer (hopefully we are finally past the many winter reprises we’ve experienced this year) which means soup season is coming to a close. But despite the weather not being suited to french onion soup or a heavy broccoli and cheese, there are still ways to get your fix.
My first introduction to gazpacho was in Spain! This was a big surprise for me. Growing up, I had only ever tasted hot soup prepared in my family kitchen. What a delightful dish to marry fresh tomatoes, cucumbers, peppers, and onions. For us, this is a flavorful and cool summertime favorite.
2 cups cucumbers, seeded, peeled and
3 cups tomatoes, chopped (reserve juice)
1 cup green bell pepper, seeded, cored and
1 cup onion, chopped
2 garlic cloves, pressed
2 tablespoons tomato paste
1/4 cup extra virgin olive oil
3 cups tomato juice
1/4 cup white wine vinegar
1 teaspoon lemon juice
2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup croutons (page 23 of Servin Up Summer)
Additional cucumbers, tomatoes, red onions, snipped chives and parsley for garnish
Purée cucumbers, tomatoes and any reserved juice, peppers, onions, and garlic in a food processor or blender, adding the tomato paste. Do not over process.
In a large bowl combine pureed vegetables, tomato juice, vinegar, olive oil, lemon juice, salt and pepper. Mix well.
Chill at least 3 hours but preferably overnight.
Serve in chilled bowls, garnished with vegetables, croutons and herbs.