Posted on 06/23/2009 11:16:45 AM PDT by JoeProBono
Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
Yield: 4 servings
Quick food processor gazpacho Ingredients: 3 / 4 ripe tomatoes , cored and quartered 1 medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces 1 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces 1 / 4 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced 1 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons) 1 teaspoons table salt 3 Tabl 3 tablespoon red-wine vinegar 1 / 2 teaspoon black pepper 2 1 / 2 cups tomato juice 1 / 2 teaspoon hot pepper sauce (optional) 4 Large or 6 small ice cubes Garnish: extra virgin olive oil & diced green onion & sour cream
Directions: Process tomatoes in work bowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (sour cream and diced green onion). (Can be covered and refrigerated up to 2 days.)
My mom invited my wife and I over for dinner a few years ago and served gazpacho. Things got difficult and she’s never even thought of serving it in my presence again.
Thanks! Are you a chef?
bttt
Will try it - another great summertime dish is vichissoise
Wow! I have only been able to get them to grow to about 3/4 pound!
And pair it with a grilled cheese sandwich and Sauvignon Blanc. A really grapefruity one.
No, but I eat whenever I can;-}
Sound great and also a good way to use up leftover veggies. I am a big fan of these types of soups!!!
summer soup bump
Bump! I’ll try this.
Sounds tasty! I’ll give it a try.
Foodie Ping
I’m looking for a chilled strawberry soup recipe one that has orange juice in it. Anyone have a recipe? All I can find online is buttermilk or white wine.
Thank you.
Will give it a try.
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