Gazpacho

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Chilled soups scream summertime and gazpacho is the ultimate summer soup.  During my trip to Spain I sampled a variety of Spanish gazpacho and not all of them were the same. One was served in a chunky form but the rest came to the table in the form of a smooth puree.  Others were more peppery and one had the distinct addition of sherry.  All excited my palate and I came home wanting to make my own but the weather just never seemed warm enough for a cold soup to entice me.  Until recently that is.

This soup is very fast to put together.  If you are feeling ambitious you can make your own tomato juice but I like to use low-sodium V-8 but any tomato juice you may prefer will work.  This soup is really a salad you sip so feel free to add whichever vegetables you like or have on hand. Sometimes I add corn for added flavor and color.  Because I was pureeing the soup I omitted it this time.

I served these with a double corn muffin that I adapted from a cornbread recipe. For  my purposes I omitted the thyme and cooked the bread up in large muffin tins.  I’m thinking that I could easily make mini muffins and serve them alongside the soup as the first course of a summer dinner.

GAZPACHO

4 cups tomato juice of your choice

1/2 cup dry sherry

2 cups chopped tomatoes

2 English cucumbers, peeled, seeded, and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 large red onion, chopped

4 cloves garlic, minced

1/2 cup Italian parsley, minced

1/4 cup cilantro, minced

Juice of 1 lemon

Juice of 1 lime

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon fresh thyme, minced

1/2 teaspoon ground cumin

Dash cayenne pepper, or more to taste

Salt and pepper to taste

  • Combine all of the ingredients in a large stock pot.
  • If you prefer a smooth soup, use a stick blender to puree until smooth.  You can also leave the soup in a chunky form or puree only a portion of the soup.
  • Chill until very cold.
  • Adjust seasonings to taste and serve.

Serves 6

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One thought on “Gazpacho

  1. Jalapeno-Cheddar Cornbread | Zosia Cooks November 10, 2014 at 10:41 Reply

    […] to a spicy bowl of chili or corn and vegetable chowder  and in warmer weather a chilled gazpacho turning your soup into a full fledged meal. And since I prefer savory to sweet when it comes to […]

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