Great Gazpacho

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Fiery looking in a bowl but cool on a spoon, gazpacho is a hot-weather dish from Spain. Although traditional, there's nothing old-fashioned about this refreshing half salad/half soup that's make-ahead, low in fat and high in garden-fresh flavour. Whether it's peppered-up Fire and Ice, the milder classic version or any of the herb variations, a bowl of this chunky soup makes an easy beginning to summer meal or satisfying weeknight supper.

Ingredients

3 tomatoes , peeled3 3tomatotomatoes, peeled
1 sweet red pepper , halved and seeded1 1sweet red peppersweet red peppers, halved and seeded
1 green pepper , halved and seeded1 1green pepper, halved and seeded
1 English cucumber , peeled1 1English cucumberEnglish cucumbers, peeled
2 garlic cloves , chopped2 2garlic clovegarlic cloves, chopped
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1 tbsp olive oil 1 1tbsp tbspolive oil
3-1/2 3-1/2cups cupsvegetable cocktail, (approx)
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
Garnish:
1 tbsp olive oil 1 1tbsp tbspolive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 slices day-old bread , crusts removed2 2slices slicesday-old bread, crusts removed
2 green onions 2 2green oniongreen onions

Preparation

Halve tomatoes; scoop out seeds. Grip chef's knife with fingers meeting thumb underneath. With knife tip stationary and palm of other hand on top, coarsely chop 2 tomatoes, red pepper, half of green pepper and half of cucumber; set remaining vegetables aside.

In food processor, or in blender in batches, puree chopped tomatoes, sweet peppers, cucumber, garlic, vinegar and oil until smooth. Transfer to large bowl; stir in vegetable cocktail and hot pepper sauce.

Slice thin strip off remaining slice of cucumber to form flat base. With knife tip at end, cut cucumber lengthwise into 1/4-inch (5 mm) thick slices.

Stacking slices, cut into 1/4-inch (5 mm) stripes; cut cross-wise into 1/4-inch (5 mm) dice. Flat side down, slice and dice remaining tomato as for cucumber. Dice remaining green pepper.

Refrigerate 1/4 cup (50 mL) each cucumber and pepper. Add remaining vegetables to soup; refrigerate until chilled, at least two or up to 12 hours. Thin with more vegetable cocktail if desired. Season with salt and pepper to taste.

Garnish: Combine oil and garlic; brush over bread. Cut into 1/2-inch (1 cm) cubes; bake on baking sheet in 350F (180C) oven for ten to 15 minutes or until golden, stirring once. Serve gazpacho in chilled bowls; sprinkle with reserved chopped cucumber and green pepper, croutons and green onions.

Additional information :

Variations:
Herbed Gazpacho: To serve, stir in 1/4 cup (50 mL) chopped fresh basil, coriander or dill.
Fire and Ice Gazpacho: For medium heat, increase the hot pepper sauce to 1/2 tsp (2 mL). For fiery heat, also add 1 tbsp (15 mL) minced hot pepper.

Test Kitchen Tip: To peel a large quantity of tomatoes, immerse in pot of boiling water for 30-60 seconds or until skins loosen. Or, for just a few tomatoes, place in a bowl and pour boiling water over top. Chill in cold water, then drain and immediately peel.

Source : Canadian Living 1992