If you like tomatoes whether cooked or cold, this cold summer gazpacho soup would be a good choice for you to try.
There are so many really good recipes for gazpacho, but they all use just about the same ingredients. Sometimes the type of tomato used changes, for instance this calls for plum tomatoes but many call for cherry tomatoes. You just want a nice ripe tomato with a lot of flavor. This is a really flavorful and pretty gazpacho recipe from allrecipes.com.
- 2 Roma (plum) tomatoes, quartered
- 1 large cucumber, peeled and halved
- 1 onion, peeled and halved
- 1 cup green bell pepper, diced
- 1 (4 ounce) jar diced pimento peppers, drained
- 2 (12 fluid ounce) cans tomato juice
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon hot pepper sauce
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1/2 cup croutons
- 1/4 cup chopped fresh chives
1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3. Meanwhile sauté the croutons in oil and add the garlic; transfer to a small bowl.
4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
The spicy flavor of the gazpacho was nice in combination with all the sweet of the tropical fruits. Plus, the color was nice on the serving table and we didn’t have to worry about the soup getting cold!