culinary review

Summer Gazpacho Soup

Last Modified: 08/17/11
First Published: 08/17/11
Views: 651
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Views: 651

I had a craving for a summer's afternoon lunch that of course featured a glass of wine, some nice tomatoes and bread. What could be a better combo. So naturally I went to the Food Network site and found several recipes for gazpacho soup, one wasn't quite spicy enough and the other too spicy and involved. I settled on an Alton Brown 2007 recipe that fit my needs perfectly.

The gazpacho was terrific and not too hot but very tasty with only a hint of herbs. Of course the kitchen was a mess as well as me with tomatoes and sauce splashing all over. It was well worth it, except for maybe add a touch of vodka at the end to really season everything! The gazapacho recipe is one to have over and over anytime of the year. A really nice addition to have on it's own or as a side dish. Of course I'm saving the leftover tomato juice for a bloody mary.

  • 1 1/2 lbs tomatoes - peeled, seeded & chopped
  • tomato juice
  • 1 cup cumcumber - seeded & chopped
  • 1/2 cup red onion - chopped
  • 1 jalapeno - seeded & minced
  • 1 garlic clove - minced
  • 1/4 cup olive oil
  • 1 lime juiced
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons basil

I filled a pot of water over high heat to a boil then made an x over the bottom of the tomatoes. Dropped them into boiling water for about 15-20 seconds (mine weren't quite soft so maybe a few more seconds). The recipe called for a hot water bath (but I didn't and it turned out just fine). Peel, core & seed over a mesh strainer inside a bowl to catch the juices. This is where it got a little messy. Then add enough of tomato juice to make about 1 cup.

Combine the tomatoes and rest of ingredients in a large bowl. I took about 2 cups of this mixture and blended it about 15 seconds, adding it back to the mixture. Cover and chill with basil and serves about 4-6.