12th July 2007

    Gazpacho

    posted in Healthy Latin Cooking |

    The second course of tonight’s geez-it’s-hot-inside feast was this gazpacho, a chilled tomato-veggie soup that was incredibly fresh tasting, and Lisa’s favorite dish of the night. We liked this one better than the one featured in Great Bowls of Fire, which seemed closer to salsa than soup. I halved the recipe listed below, which like the others from tonight is from Healthy Latin Cooking.

    Gazpacho
    ——–
    6 large, very ripe tomatoes, cored
    2 cucumbers, peeled and seeded
    1 red bell pepper, quartered
    1 green bell pepper, quartered
    1 medium red onion, quartered
    4 scallions, trimmed
    2 cloves garlic
    2 cups vegetable stock or vegetable broth
    4-6 tbsp red-wine vinegar
    2 slices country-style white bread, crusts removed, chopped
    salt and pepper
    3 tbsp finely chopped fresh flat-leaf parsley
    1-2 tbsp extra-virgin olive oil

    Seed and finely chop 1 of the tomatoes; set aside in a small serving bowl. Quarter the remaining 5 tomatoes. Finely chop 1 cucumber; set aside in a small serving bowl. Finely chop 1 quarter of each bell pepper; set aside in a small serving bowl. Finely chop 1 onion quarter; sed aside in a small serving bowl. Finely chop the scallions; set the scallion greens aside in a small serving bowl.
    In a blender, combine the scallion whites, remaining onions, garlic, stock/broth, 4 tbsp of the vinegar, the bread, and the remaining tomatoes, cucumbers, and bell peppers. Puree until smooth. The gazpacho should be thick but pourable. Season with salt and pepper.
    Transfer the gazpacho into a large bowl. Stir in the parsley. Cover and refrigerate for at least 30 minutes for the flavors to mingle and intensify.
    Just before serving, season with more salt, pepper, and vinegar, if desired. Ladle into serving bowls and sprinkle a little oil on top. Set the bowls of chopped vegetables on the table and let each diner garnish as desired.

    8 Servings

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    This entry was posted on Thursday, July 12th, 2007 at 11:09 pm and is filed under Healthy Latin Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 3 responses to “Gazpacho”

    1. 1
      On September 11th, 2008,Heirloom Tomato Gazpacho » We [Heart] Food said:

      […] summer, and we’ve been meaning to try out a blended version to see how it compares to the chunky-style we’ve made in the past.  The recipe here is adapted from Latin Evolution, set to release in […]

    2. 2
      On May 2nd, 2011,Sarah said:

      Linked you on my blog:

      http://nekidlunch.blogspot.com/

    3. 3
      On October 31st, 2012,skip said:

      Fine dinning is never out of season!

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