| You are here: Home
> For Kids > Intermediate
> Gazpacho |
 |
|
|
| Gazpacho |
| Yield: 4 portions |
| Ingredients |
Amounts |
| Cucumbers, seedless |
2 ea. |
| Salt |
1 Tbsp. |
| Tomato concassée, medium
dice |
2 cup |
| Red Bell Pepper, small dice |
1/4 ea. |
| Green Bell Pepper, small dice |
1/4 ea. |
| Green Onions, thin slice |
2 ea. |
| Red Wine Vinegar |
1-2 Tbsp. |
| Olive Oil |
1-2 Tbsp. |
| Garlic clove, minced |
1 ea. |
| Cumin, ground |
1 pinch |
| Salt |
to taste |
| Black Pepper |
to taste |
| Tomato Juice or V-8 |
1 qt. |
| Fresh Parsely, chopped |
2 Tbsp. |
| |
|
| Method |
- Peel the cucumber then cut into small dice. Sprinkle with
salt and place in a colander to allow the moisture to drain
from the cucumber. (approx. 15-20 minutes)
- In a large bowl combine the tomato concassée, diced
peppers, green onions and garlic. Toss with red wine vinegar
and olive oil, and then add the sugar, black pepper, cumin
and tomato juice. This is the base of the soup.
- Press the cucumbers to extract excess moisture then add
to the soup base. Taste for seasoning. Adjust the salt,
sugar, pepper, vinegar and olive oil to taste. If you like
spicy foods you may want to add a small amount of Tabasco
or your favorite hot sauce.
- Refrigerate the soup for at least 2 hours. Serve in chilled
bowls garnished with chopped parsley.
- If you prefer a smooth soup the entire amount may be pureed
in a blender. Or you might opt to puree 1/4 to 1/2 of the
total amount and add it back in to create a slightly thicker
but less chunky Gazpacho.
|
|
| |
