by Kate Heyhoe
Makes about 2 quarts, or 8 (1-cup) servings.
Some gazpacho recipes add bread soaked in water, then squeezed dry, to the initial purée. Others add water or tomato juice to thin down the flavors and thickness. But I don't do either—I usually don't have stale bread handy so I just omit it, and I also like my gazpacho to be a bit more assertive, so I don't dilute it. To ensure a soupy consistency, I use the ripest, juiciest tomatoes I can find, and purée them thoroughly.
This dish bursts with the fresh flavors of summer, and it comes together in just minutes using a food processor (process in batches if need be). Be sure to taste the soup before serving to refresh and correct the seasonings.
3 pounds (about 6 large) ripe, juicy tomatoes, cored
1 large cucumber (peeled if waxed)
1 medium onion
1 green pepper, cored
1 fresh jalapeño, seeded (optional)
3 cloves garlic, peeled
1/3 cup packed fresh parsley, cilantro or basil, or mix
1/3 cup red wine vinegar
1/4 cup mild extra virgin olive oil
2 teaspoons salt
Fresh ground pepper
Chunk the tomatoes, cucumber, onion, and green pepper. Slice the jalapeño into strips.
Dump the chunked tomatoes and garlic in the processor. Process until puréed.
Add the cucumber, onion, green pepper and jalapeño to the food processor, along with the herbs, vinegar, olive oil, and salt. Pulse until the vegetables are chopped but not yet puréed, still with some texture. Add pepper to taste.
Chill. Taste for seasonings: cold flavors lose strength, so you'll likely need to ramp up the vinegar, salt and pepper. Ladle into bowls and serve cold. If desired garnish with ice cubes, chopped fresh herbs or a dash of hot sauce, and serve with crackers or bread on the side.
Kate's Global Kitchen for September, 2001:09/01/01 Scoring Points
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created September 2001
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