Gazpacho (Three Variations)
Wishing you a very Merry Christmas
Three variations of gazpacho. Gazpacho is a cold vegetable soup, often defined as a liquid salad and used in summer. These recipes, however, were made to enjoy over the Christmas season.
4 green peppers
8 cloves garlic
Optional: Chopped onion
4 cups olive oil
2 cups wine vinegar
4 teaspoons of salt
Put the tomatoes in boiling water for 30 seconds to make peeling easier and dice it in small chunks. Peel cucumber and dice it small. Dice pepper and garlic cloves very small.
Mix all the vegetables in a food processor starting with tomatoes until it gets soup consistency. Add the vinegar and pour oil slowly without stopping the mixer.
Add some cold water if the mix gets thick. Gazpacho
should be soup, not a cream. Add salt to taste.
Recipe makes 16 servings.
Serve as a holiday beverage or as a cold soup.
1 medium tomato, peeled and diced
1/4 large cucumber, peeled and chopped
1/4 large green pepper, seeded
2 slices of an onion
2 parsley sprigs
6 ice, cubes
Combine and liquefy in blender with ice cubes.
8 ounces tomatoes (3 large)
1 small green sweet bell pepper
1 small red bell sweet pepper
1/2 small onion
2 garlic cloves
1 cup tomato juice
5 ounces vegetable stock
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 tablespoon chopped fresh chives, mint, or both
You will need a blender to make this soup; and you will need to start in advance to allow time for chilling. Add drizzle of extra-virgin olive oil at the end if you like.
Dice the tomatoes, cucumber and bell peppers. Reserve about a quarter of each for garnish, and put the rest into the blender.
Finely dice the onion and garlic, and add these to the blender too. Pour the tomato juice into the blender and blend until smooth. Stir in the stock and wine vinegar, and chill for 30 minutes. Mix in the reserved vegetables and the herbs. Serve with croutons or French bread if desired. (Serves 4)