Soups forum: Easy and Zesty Gazpacho
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This is really good when you’re feeling over-heated and just feel like something easy, light and refreshing. It’s really good if you have fresh grown tomatoes that you don’t know what to do with or when you find good ones at the Market. It’s so simple.
5 medium sized ripe tomatoes
½ large Onion chopped
1/3 English cucumber peeled and chopped
2 Cloves Garlic chopped
½ Green Pepper, seeded and chopped
3 tablespoons Olive Oil
2 Tablespoons White Vinegar
½ Bunch of fresh parsley (or Cilantro if you like it)
Lots of salt to taste to wake up the tomatoes
Pepper to taste
8 ozs of spicy V8 juice (or tomato juice -
bloody Mary mix works too)
1/3 teaspoon paprika
Half and half cream (optional)
Boil a saucepan full of water and drop the fresh tomatoes in for about 30 seconds. Remove from the water and peel them under cold running water. Chop them coarsely.
In a blender or food processor, combine the tomatoes, garlic, chopped onion, cucumber, green pepper, olive oil, vinegar, parsley and salt and pepper. Blend to your desired texture, I like mine finer, but some people like it chunkier. Just keep testing while blending. Stir in the V-8 juice and paprika. Put it in the refrigerator for at least 2 hours to blend flavors and chill.
Optional: When you put it in the bowls to serve, pour about a teaspoon of half and half on top…it just gives it a little richer texture. You can also add some Hot-sauce if you’re into real spicy! Makes about 4 servings.
I always look forward to the leftover bowl I’ll have it for breakfast!
|Per Kats request...this is the Gazpacho I learned to make when I lived in Spain...it is very much a 'little of this and a little of that'...more by taste than measurement....
Gazpacho Andaluz (Gazpacho from Andalucia)
4K -about 8lbs ripe tomatoes (cut up)
3 cloves garlic
1/2 large Anaheim pepper
~~~~~~~~~put everything in a food processor and whiz the heck out of it. (You can use blender too adding a bit of water to make it work better.
*****in the meantime, soak 2 pieces of stale French Bread (or Ciabatta, I have used whole grain) in about 1cup water 1/4C Olive Oil and vinegar to taste. (Sherry Vinegar is best but it isn't critical at all!!!). You want a vinaigrette-ish flavor.
~~~~~~~~~add the oil/vinegar soaked bread with the vegies in the whizzer.
After everything is whizzed up, put it thru a Food Mill or put it thru a medium/large strainer, adding water to make it pass thru better mushing it thru with a wooden spoon.
Put in the refridgerator until cold. Add water to get the consistency you like....from really thick to thinner. Add salt to taste and balance out the vinegar to taste. Play with the salt and vinegar to balance. This is all to taste...and you won't get fat tasting it!!!!
Finely chopped tomatoes, sweet onion, cucumber, greenpepper, croutons and mashed hard boiled egg can be served for each person to add more of what they like and if you do this it is better added to a not really thick base. The addition of cumin also adds a different personality. Fresh basil is also really good to sprinkle on top. It is easily a "Signature Dish".
Leap. The net will appear.
|Thank you so much Carol!|
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