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| 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. |
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| 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.
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