Garden Gazpachocomments (4) August 17th, 2009
3 or 4 large tomatoes, peeled if desired, cored and quartered
1 medium Vidalia, Walla Walla, or other sweet onion, quartered
1 red bell pepper, roasted, peeled, seeded, and cut into pieces
2 or 3 large cloves garlic, minced
1 cucumber, peeled if waxed, cut into 8 or 10 pieces
About 1 to 1-1/2 tablespoons fresh squeezed lime juice or balsamic vinegar
About 1 tablespoon olive oil
1/2 teaspoon Angostura bitters
1/2 teaspoon salt, or to taste
Freshly ground pepper
8 or 10 fresh basil leaves, minced
When tomatoes are ripe and in season this simple, savory soup is the perfect way to begin a meal, or to enjoy for lunch, perhaps with some bread and cheese. This is not a ho-hum, cold, watery soup; it is packed full of flavor. If you don't want to roast and peel the pepper, you can use it raw. The soup can be made well ahead and refrigerated. It should be served cold, but not straight out of the refrigerator--allow it to sit out at room temperature for 20 to 30 minutes. I like this best garnished with garlic croutons. Click here for garlic croutons recipe.
Serves 6 to 8
In a food processor, combine the tomatoes, onion, pepper, garlic, and cucumber. Process, using the pulse button, until it is almost pureed. There should be a few bits of vegetable to bite down on; it should not be totally smooth. Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt, pepper, and basil. Refrigerate for at least an hour before serving.
Remove from refrigerator about 20 minutes before serving and taste for seasoning; adjust with vinegar or lime juice, salt, or pepper. Serve cold garnished with garlic croutons.
posted in: gazpacho