Tuesday, April 20, 2010
Gazpacho is a raw vegetable soup served cold. I like mine pureed but others just finely chopped vegetables. There are many variations and you can do a Google search to find them. This is my variation.
5 medium fresh tomatoes, washed and quartered
1 onion, peeled and chopped
1 lg clove garlic, peeled
1 green bell pepper, washed, stem removed, membrane and seeds removed, chopped
2 ribs celery, washed and chopped
1 yellow crookneck summer squash, washed and chopped
Handful of fresh baby spinach, washed and chopped
1 carrot, washed, peeled and chopped
I grab a small handful of my fresh herbs (all total, maybe 1 couple of Tbsps of them altogether): parsley, rosemary, basil, oregano, thyme, and cilantro; wash and chop
1/3 cup of red wine vinegar
2-3 Tbsp Worcestershire Sauce
Tobasco Sauce to taste
Salt & Pepper to taste
I use my Vitamix mixer to puree all these vegetables and herbs together. You learn to add enough water to make the soup a soup texture and not a glop. Start with maybe a pint of water and see if that gives you the consistency you want. Keep in the refrigerator and serve cold. You can garnish each bowl with a sprig of fresh cilantro and a tsp of sour cream or crutons.
Note: If you don't have Worcestershire Sauce, use some beef broth and hold back a little water.
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