A nice summer soup.
Mike is a huge fan of gazpacho, a tomato-based, chilled vegetable soup. We’ve tried a bunch of recipes and, as usual, have come up with our own variation. I just made a batch today; we’ll have it for dinner tonight.
- 4 large ripe tomatoes
- 2 medium cucumber
- 1 medium pepper. Most people use green peppers, but I prefer yellow or orange, which have a milder flavor and don’t make me burp peppers for the next six hours. Today we had 1/2 of each leftover from another meal, so that’s what I used.
- 4 green onions. If you like a sharper onion flavor, use 1 small onion or 1 medium sweet onion.
- 2 cloves garlic
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon balsamic vinegar. Mike really likes b-vinegar.
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/8 teaspoon fresh ground pepper
- Tabasco (if desired) to taste. We don’t use this; we prefer a mello gazpacho.
- Chop the first 4 ingredients. Put half of each in a blender or food processor (we use a blender) and the other half in a mixing bowl.
- Add remaining ingredients to the blender or food processor.
- Puree until very smooth. The mixture should have a pinkish color.
- Add pureed mixture to mixing bowl with chopped ingredients. Mix well.
- Cover and refrigerate for at least two hours but not more than 3 days.
- Enjoy cold.
And if you see a gazpacho recipe that looks good to you but includes bread and water, just omit the bread and water. (The idea of including soaked bread in a soup really grosses me out.) As you’ll see, you don’t need bread to make the soup hearty and delicious.