Monday, July 14, 2014

Gazpacho Soup






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I am picking lots of tomatoes now, much smaller in size than I have had in previous years but still perfect for my Gazpacho Soup.


Gazpacho Soup

64 oz. Low Sodium Chicken or Clear Vegetable Broth
18 oz Red Tomatoes, diced
10 oz Yellow Tomatoes, diced
4 oz each of Sweet Red and Yellow Pepper,
4 oz Cucumber with skin
4 oz Onion, diced
1 oz of Spring Onion or Scallions, sliced thin
4 to 6 Garlic Cloves, minced
2 Tbsp. Balsamic or Red Wine Vinegar
1/2 tsp. Sea Salt
2 tsp. ground Cumin
1/2 to 1 tsp. ground Chili Powder (I used Ancho)
1/8 cup Parsley, Cilantro and Basil, minced
Dash of Hot Sauce (I used Cholula )

Mix all ingredient together in a 4 quart bowl.  Adjust seasoning to your liking and refrigerate overnight for best flavor.  I sometimes add more seasoning after this.  

You can also puree some or all of the soup if you like, but I like the pieces of crunchy vegetables in the broth.  This is the way it was served to me the very first time I had it in a small, local Mexican restaurant back in the 70's.

Serve cold garnished with an herb sprig and diced avocado if you like. 

Hint: if you toast the ground Cumin and ground Ancho chili powder in a small, warmed skillet for a minute, it will add a nice rich flavor to the soup.