Fresh Garden Gazpacho
I've been reminded a number of times that real Spaniards use bread in their traditional gazpacho recipes as a thickener. I do not care for that! This soup is beautifully thickened with pureed vegetables and is light and delicious as it is. If you want bread, please keep it on the side.
Soup Base
4 large tomatoes (about 2 pounds)
1 large cucumber, peeled and seeded
1/2 each red and green bell pepper
1/2 yellow onion
3 cloves garlic
2 tbsp fresh basil (or oregano) leaves
1/4 cup hot pepper sauce of your choice
1/4 cup red wine vinegar
3 tbsp olive oil
1 tsp salt (or to taste)
Garnish
2 cups chopped vegetables, such as tomatoes, bell peppers, cucumbers, and/or green onions
Peel, seed and chop tomatoes...or run em through a food mill! Coarsely chop all the other soup base veggies and process in a food processor or blender (or stick blender...my personal choice) until smooth. Add hot sauce and vinegar and oil. Salt to taste.
Allow to chill in the refridgerator at least an hour. Garnish with chopped veggies and a dollop of sour cream!
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