The Best Gazpacho
From Saved by Soup (Canada, UK), by Judith Barrett and Melanie Acevedo.
I have been preparing this gazpacho for as long as I
have been cooking. Really ripe tomatoes are
essential to this soup. I have prepared it with both
green and red bell peppers, and I usually prefer the
red because the color of the finished soup is
brighter, but the flavor is not much different so you
can use whatever is convenient. You can also add
more garlic if you like; I find a small clove provides a
subtle but good taste. You can add garnishes to this
soup to make it more substantial: chopped
cucumber, chopped onion, or croutons.
3 medium-size ripe tomatoes (about 2 pounds), seeded
and cut into chunks
1 large cucumber, peeled, cut in half lengthwise, seeded,
and cut into 1-inch pieces
1 medium-size red bell pepper, seeded and cut into 1-inch
1 scallion, white and green parts, cut into 1-inch pieces
1 small clove garlic
1 Tbsp red wine vinegar
1/2 cup tomato juice
freshly ground black pepper
Combine the tomatoes, cucumber, bell pepper,
scallion, and garlic in a food processor or blender
and process until smooth. Add the vinegar and
tomato juice and continue processing until
thoroughly combined with the vegetable puree.
Transfer the soup to a bowl and season with salt
and pepper to taste. Refrigerate until thoroughly
chilled. Check the seasonings before serving. Serve
in chilled bowls.
Yield: Makes 6 servings