Summer Gazpacho
With gardens and farmers' markets overflowing with fresh tomatoes, it's the perfect time to make a refreshing gazpacho. This recipe hails from Spain, where each household has its own unique twist and ingredients are added without really measuring. Once you know what ingredients are in a gazpacho you can always make it, no need for a recipe.
Give this version a try and see how it suits your taste. Make the recipe early in the morning, or the day before you’re going to serve it.
Ingredients:
2 to 3 lbs tomatoes
2 small cucumbers with center seeds taken out and sliced thick
1 cup of day old bread (equivalent to about 2 slices of bread; this is optional in some recipes)
1 small, cubed, washed and dried onion
1 large red bell pepper cubed
1 to 2 garlic cloves *
2 Tbsp dry sherry or lime/lemon juice
½ cup or more good quality olive oil
Salt and pepper to taste
Directions:
Wash the onion, this takes away some of the bitterness. Also *grate your garlic and put in a bowl with either the sherry or lemon juice. This brings out all the flavor and mellows the bite of raw garlic.
Combine all the ingredients in a large bowl and mix well with the sherry and olive oil. Add the salt and pepper and let sit for about 5 minutes. Pour in a blender, in several batches if necessary and blend until smooth. Chill in a large glass container. Pour in chilled bowls and garnish with finely chopped tomatoes, cucumbers, peppers, and any other small-diced ingredients you used in the soup.
