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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tomato is a wonderful medium for the flavors of fresh herbs. The herbs you use for this dish will determine what its character will be; whether you'll want to serve it with white or red wine, or with beer; whether you'll use it to accompany a juicy hamburger or roast chicken, or just a platter of cheese with bread. I used lemon basil with this batch. With this punchy herb, the cold soup may be served with a crisp white wine and a whole-grain roll or muffin for a light lunch. Or I will serve it with cool frothy autumn ale to accompany baked or barbecued chicken, with a side of cornbread or baby red potatoes. A note on ingredient amounts: 650 grams of tomato is either 3 medium or 5 small (e.g. plum) tomatoes. 280 grams of bell peppers is 3-4 peppers. Ingredients:
280 grams bell pepper, coarsely chopped |
1/2 onion, coarsely chopped |
1 clove garlic, coarsely chopped |
650 grams tomatoes |
2 cucumbers |
1 tsp chopped fresh herbs |
3 tbsp red wine vinegar |
3 tbsp olive oil |
1 salt and pepper |
2 scallions |
1 cup water |
Directions:
1. Chop all the vegetables coarsely. Throw all but half of the bell pepper and cucumber into the blender with the tomatoes, onion, garlic and fresh herbs.
2. Blend everything together into a smooth puree.
3. Add the oil and vinegar and season to taste.
4. Put the gazpacho in the refrigerator for 2 hours to rest and chill.
5. Chop the rest of the bell pepper and cucumber finely, along with the scallions.
6. Add the vegetables to the soup. Taste, and correct the seasonings, adding some or all of the water, as desired, to thin the soup a bit.
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