Summer in a Bowl

Posted by on Aug 2, 2012 in Soup | 3 comments

Summer in a Bowl

Gazpacho.  It is fun to say... and a simple pleasure to eat!

Cold Tomato Soup just sounds wrong.  Gazpacho is a chilled blend of vine-ripened tomatoes and vegetables. Think of it as a fresh light chopped salad eaten with a spoon.

The chilled soup has old world Spanish roots and the ingredients vary depending on tradition or location.

When garden tomatoes begin to plump up and rotate to red under the summer sun, I make gazpacho.  I love having a tall glass pitcher of it in the refrigerator.

Some recipes call for a lot of stale bread, olive oil and tomato juice.

The recipe I created is light, uncomplicated and refreshing.  By using a food processor and a two-step method, I get the chunky smooth texture of vegetables melded perfectly together with pure fresh tomato juice.

Here is how I do it.

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Gather very ripe beautiful tomatoes.  Any blend of tomatoes will work---I have used heirloom tomatoes, cherry tomatoes, and yellow tomatoes.  The soup color can be a deep burgundy or even red-orange.

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A little bread is needed to thicken the soup.  Most recipes call to remove the crust.

It gets blended up anyway so I use whatever I have around and use the crust too.

Break the bread up and add it to cold water with the garlic and Balsamic vinegar (my vinegar of choice).

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Again, remove the seeds from the cucumber if you want before adding it to the processor.  I don't bother, but I do peel it.  I threw in a green pepper because the little bell hitched a ride from the garden.

 

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Because it is my gazpacho and I like the texture and smokiness of roasted pepper, I add fire roasted peppers.

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By now the bread concoction is ready to add to the vegetables.

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Using the "pulse" button, process the vegetables to a chunky smooth consistency remembering this is your salad layer.

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Into a bowl.

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No need to wash the processor bowl--in go the tomatoes.

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With the machine running, whirl and whirl the tomatoes and add a tablespoon of the very best olive oil.

 

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Season the lovely tomato juice to taste.

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Combine the juice with the vegetables and taste.  It may need more salt, vinegar, or even a spike of heat.  The soup needs to chill for 2-4 hours before it develops its full flavor.  Taste it again before you serve it super cold!

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 If you are into adornments-- consider sour cream or Greek yogurt.  Maybe a little cilantro and avocado?

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Summer comfort in a bowl with melty Fontina toasted herb bread.

On this first gazpacho gathering,

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I served a platter of red quinoa with shrimp and scallions, avocado, hard cooked eggs--all dressed-up with a garlicky lemon herb vinaigrette.

 

Gazpacho

Ingredients

  • 1 cup cubed bread (about 1 1/2 ounces)
  • 2 medium garlic cloves, minced
  • 2 Tablespoons Balsamic vinegar
  • 3/4 cup cold water
  • 1/2 English cucumber, peeled and cubed
  • 1 (12 ounce) jar roasted red peppers, drained
  • 2 pounds vine-ripened tomatoes, quartered
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt (to taste)
  • Freshly ground pepper

Instructions

  1. Stir together the bread, garlic, vinegar, and water in a small bowl. Set aside.
  2. Process the cucumber, roasted peppers, and bread mixture in the bowl of a processor until chunky smooth. Transfer to a large bowl.
  3. Puree the tomatoes in the processor and add the oil while processor is running.
  4. Add the tomato puree to the cucumber mixture and whisk to combine. Season with salt and pepper. Refrigerate, covered until chilled.
  5. © Copyright 2012 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/
http://cococooks.net/summer-in-a-bowl/

 

 

 

 

 

3 Comments

  1. 8-2-2012

    You are making me hungry!

    • 8-2-2012

      You can eat this all day long… 🙂

  2. 8-3-2012

    It looks so delicious!!

Trackbacks/Pingbacks

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  2. Strategy | cococooks... - […] example, we pound down homemade Gazpacho in the summertime. Therefore, my recipe becomes compliant by omitting the bread which…

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