My Favourite Gazpacho Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A wonderful cold raw tomato soup. Once the tomatoes and cucumbers are plentiful and the herbs are up this becomes a summer staple. It's almost a liquid salad. Fresh herbs and veggies are best but canned and dried can be substituted in a pinch. Ingredients:
2 large tomatoes |
1 large green bell pepper |
1 garlic clove |
1/2 cup mixed herbs (i used chives, parsley, dill, basil, thyme, tarragon) |
1/2 cup extra virgin olive oil |
1 lemon, juice of |
3 cups beef stock or 3 cups consomme |
1 sweet onions or 1 spanish onion, chopped |
1 cucumber (english-style is best) |
1/2-1 teaspoon paprika |
additional parsley, as garnish (optional) |
croutons or breadcrumbs, as garnish |
Directions:
1. Quarter tomatoes and place in a blender or food processor.
2. Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
3. Blend till smooth or a consistency you prefer.
4. Place in a serving bowl.
5. Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
6. Substitute vegetable stock for a vegetarian version.
7. Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
8. Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.
9. Place 2 ice cubes in each bowl and garnish with parsley.
10. Enjoy.
11. I like to serve this with a nice foccacia bread on the side, but it needs nothing else.
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