I got a big bag of fresh garden tomatoes from a co-worker today, and even though I’ve been making these crazy good crostinis lately (I’m posting that one tomorrow or the next day, promise), I was kind of over them and wanted to try something else. Then it hit me – gazpacho! I’ve never had gazpacho, but I’ve been intrigued with it for a while. The thought of cold soup is a little scary, but I figured, what the heck, it’s fresh tomatoes & some other veggies, how could that be wrong?
Recipe adapted from Ina Garten. I zushed it up a bit.
1 English (or Hothouse) cucumber, halved, seeded, but not peeled.
1 red bell pepper, cored and seeded
4-6 tomatoes, medium sized
1 red onion
3 garlic cloves, minced finely
2 cups tomato juice (NOT V-8)
1/4 c white wine vinegar
1/4 cup good extra virgin olive oil
Juice of 1 lime
1/2 tsp ancho chile powder
1/2 Tb kosher salt
1 tsp fresh ground pepper
Roughly chop the cucumbers, bell pepper, tomatoes, and red onions into approximately 1 inch cubes. Pulse each vegetable separately in a food processor until it is coarsely chopped but not over processed (Very important!) . After each vegetable is chopped in the food processor, pour it into a large bowl and combine. Add garlic, tomato juice, lime juice, vinegar, olive oil, ancho chile powder, salt and pepper. Mix well and chill about an hour before serving.
I took some slices of thick crusty bread, brushed them with olive oil, and grilled them on my grill pan until browned, warm, and crispy. I served the soup with a touch of sour cream and a little chopped parsley, and just one little drizzle more of olive oil on the top.