This recipe makes 8 servings
- Portion size: 8
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.
- 3 3tomatotomatoes, peeled
- 1 1sweet red peppersweet red peppers, halved and seeded
- 1 1green pepper, halved and seeded
- 1 1English cucumberEnglish cucumbers, peeled
- 2 2garlic clovegarlic cloves, chopped
- 2 tbsp 2tbspred wine vinegar
- 1 tbsp 1tbspolive oil
- 3-1/2 cups 3-1/2cupsvegetable cocktail, (approx)
- 1/4 tsp 1/4tsphot pepper sauce
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper Garnish:
- 1 tbsp 1tbspolive oil
- 1 1clove garliccloves of garlic, minced
- 2 slices 2slicesday-old bread, crusts removed
- 2 2green oniongreen onions
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 :
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