Friday, June 12, 2009

Beautiful Soup: Gazpacho

Beautiful Soup: Gazpacho
Gazpacho is a soup that screams 'summer' like no other. Bright with flavor and cool to the palate, it pairs very well with sangria on a sultry summer evening. Alice B. Toklas refered to this as, 'Beautiful soup'. This version is adapted from the one we used regularly at the school's restaurant.

Feel free to spice it up with a jalapeno pepper or a dash of cayenne.

Serves 8 as an appetizer or 4 for a light dinner

2 large very ripe tomatoes concassè (peeled, seeded and diced)
1/2 onion diced
1/2 large green pepper diced
1/2 large red pepper diced
1/2 large yellow pepper diced
1 cucumber peeled, seeded and diced
1 clove garlic minced
2 T red wine vinegar
1 T lemon juice
1 T lime juice
2 c tomato juice
2 c consomme or beef stock (cold any flavor of stock works)

Puree all together until smooth. Add garnish (below) and chill for several hours. Serve topped with fried croutons if desired.


1 c tomato concasse (peeled, seeded, diced)
2 c peppers (green, red, yellow) diced
1 c peeled and seeded cucumber diced
1 c scallions sliced thin
1 T fresh dill minced
1 T fresh cilantro minced

1 comment:

chicamom85 said...

I have always wanted to make this soup. I am not sure if my family will go for it. IT SOUNDS SO GOOD! I am going to give it a try and see if I can win them over. If nothing else I will love it.

Thanks Anne from Anne