Gazpacho -



            What more is there to say about a sublimely easy, deliciously cold summer soup that has everything good going for it.  Although the soup is low calorie and low fat, high in fiber and all vegetable, that is not the reason to try it.  It is one of the best tasting hot or cold soups ever.  There are two versions, one a complete puree that is smooth and one that is slightly chunky.  My taste runs to the slightly chunky.  If you want yours smoother just process it longer.  It can also be made in a blender, but be careful not to puree it completely if you prefer a bit of texture.  If this seems like a lot of salt, add it a bit at a time.  Tomatoes take a lot of salt and when you serve something cold it needs more seasonings than at room temperature or hot.  To make things even easier, it is best made one day ahead so the flavors can meld.  One last thing, when I had my retail shop we would serve this in shot glasses for catered events. It’s as good a drink as it is a soup!


2 pounds ripe tomatoes

2 1/2 cups cucumbers, peeled and cut into large dice  (1 1/2 large or 1 1/2 pounds)

2 1/4 cups green peppers, cut into large dice (1 1/2 large or 3/4 pound)

1 1/4 cups onions, cut into large dice – 1 medium

1 tablespoon salt

1 teaspoon pepper

2 tablespoons vegetable oil

3 tablespoons red wine vinegar


Coarsely cut tomatoes.  Puree the tomatoes in the processor in batches if necessary.  Remove puree to a bowl.


Add one vegetable to processor bowl at a time, filling bowl no more than 1/3 at a time.  Pulse to chop finely.  Remove to a bowl.  Continue with remaining vegetables until all are chopped.


Return enough tomatoes in processor to fill the bowl by 1/3.  With the machine running, slowly pour the vegetable oil down the feedtube.  With the machine running add the vinegar.  Stir into the reserved tomato puree along with vegetables.


Serve cold. 


Yield:  7 1/2 cups, approximately



© Copyright, Helen S. Fletcher, 2010.  All rights reserved. 


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