Gazpacho
This is a delighfully refreshing Spanish inspried summer soup. During the summer, I keep a container of this soup in my fridge.
2 large or 4 medium tomatoes, cored and chopped*
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
1 garlic clove, minced and mashed, optional
1 to 2 tablespoons red-wine vinegar, or to taste
1 tablespoons olive oil
V-8 or tomato juice for thinning soup
Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish
In a blender coarsely puree chopped tomatoes, bell peppers, onion, and cucumber, garlic, vinegar, oil, and salt and pepper, to taste. Stir in 1 cup V-8 juice or tomato juice to just cover vegetables. Serve chilled or room temperature. Serve additional juice on side thin soup and serve with croutons and finely diced vegetables.
*May use canned diced tomatoes.
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History tells us that Gazpacho is a liquid salad from the southern Spanish region of Andalusia.
It is made of ripe tomatoes, bell peppers, cucumbers, and garlic, that is blended with olive oil, vinegar, and ice water or tomato juice and served cold.
An American cookbook published in 1963 tells us that "gazpacho, the soup-salad of Spain, has become an American food fashion."
Popular, fashionable or practical, this vegetable soup is one of my long-time favorites. Experiment; put your creative thinking cap on and make Gazpacho with your favorite summer vegetables!
Bon Appetit!
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