Gazpacho is usually a
tomato-based, vegetable soup, traditionally served cold, originating in the
southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish
cuisine. Since it's so refreshing and served cold, it makes for a great meal in the warm summer months.
Here is my favorite way to make it...
Ingredients:
4 cloves Garlic, Minced
1 whole Red Onion, Diced
2 whole Large Cucumber, Diced
4 whole Medium Tomatoes, Diced
2 whole Large Sweet Red Peppers, Diced
1 whole Jalapeño Pepper, Seeded and Diced
1 whole Zucchini, Diced
2 ribs of Celery, Diced
1 liter of Tomato Juice
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
1/8 cup Balsamic Vinegar
1 Tablespoon Honey
1/4 Teaspoon of Cumin
Salt to taste
Black Pepper to taste
Directions:
All of the ingredients should be finely diced and the garlic needs to
be minced. The Jalapeño Pepper should be
seeded, finely diced and set aside. Thoroughly
mix the garlic, onion, cucumber, tomatoes, sweet peppers, zucchini and celery
in a large bowl. Place half of the
mixture in the bowl of a food processor or in a blender and add all of the
Jalapeño Pepper and half of the tomato juice.
Pulse until all ingredients are well blended well. The mixture will have a festive colorful texture.
Now pour the mixture back into the large bowl with the remaining
vegetables, add the rest of the tomato juice, oil, vinegars, honey, cumin, salt
and pepper. Stir well to blend
everything and check to see if it needs more salt or pepper. Chill for a couple of hours because this soup
is best when served very cold.
When the soup is chilled, remove the soup from the refrigerator and
stir. Ladle soup into a bowl and garnish
with your favorite toppings: Sour cream,
diced avocado, and fresh chopped cilantro or basil. This soup
makes a delicious meal in hot weather and it is especially yummy when served
with garlic toast.
Yield: About 10 cups
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