Gazpacho Soup Recipes

Ingredients :

6

1

1

1

1

1

1

2 cups

1/4 cup

2 tablespoons

1.5 teaspoons

medium, ripe tomatoes

medium cucumber

small yellow onion

green pepper

fresh jalapeno pepper (optional)

clove garlic

fresh flat-leaf parsley

tomato juice

red wine vinegar

olive oil (optional)

salt

freshly ground black pepper

Method :

1. Cut the core out of the tomatoes and cut them in half into the food processor, making sure all the juice go in.

2. Peel the cucumber and onion and cut them into big chunks as you add them to the food processor.

3. Core and seed the bell pepper and jalapeno pepper and add the flesh in big chinks to the work bowl.

4. Press the clove of garlic through a press directly into the work bowl (otherwise the coarse pulsing may miss it).

5. Add all remaining ingredients.

6. Pulse very briefly, checking every few seconds, until the vegetables are finely chopped but not pureed.

7. Taste and add a little more salt and vinegar if needed.

8. Serve immediately.

Serves 4

Gazpacho is the most famous of cold soups, a zesty mix of summer vegetables: ripe fresh tomatoes, garlic, green peppers, cucumbers, and onions. Some people like gazpacho deeply chilled, but we find that the flavors are better discerned if it's made with cold vegetables from the fridge and served right away without further chilling.

"Real" gazpacho is made of carefully diced vegetables which are combined to make a chunky soup with distinctive pieces of vegetable. Made in the food processor, you'll get a slightly less beautiful soup, but to be frank, it tastes the same, and considering that it saves you about an hour of work, it's worth it.

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