My favorite Gazpacho recipe

Gazpacho

(adapted from The Vegetarian Epicure, Book Two, by Anna Thomas)

Ingredients:

7-8 medium sized ripe tomatoes
2 medium sized (unwaxed) cucumbers
1 green bell pepper
1 small onion
2 cloves of garlic
1 slice of white bread
1 cup of cold water
4 T olive oil
4 T wine vinegar (more to taste)
1 ½ t salt
3 t paprika
¼ t ground cumin
fresh ground black pepper to taste

Preparation:

Cut the tomatoes, cucumbers, bell pepper, bread and onion into chunks. In a food processor, process the garlic and onion until finely minced. Now put the prepared ingredients, 2-3 cups at a time, into the food processor, adding a little of the water each time. Process mixture to a coarse puree. You may need to process several batches. Pour into a large bowl, add oil, vinegar, remaining water, and the seasonings. Whisk vigorously until all is very well blended. Taste for seasoning, adding a little more cold water if the soup seems too thick. Chill the soup in the refrigerator until ready to serve. Serves 6-8.


Maria’s Notes:
Most Gazpachos are served with additional chopped onions, cucumbers, peppers and tomatoes. I feel processing the soup to a coarse puree leaves plenty of texture making the addition of a garnish unnecessary. It’s best if the tomatoes are home garden grown or from the farmer’s market. This yields the best flavor. If the tomatoes are pale, add a bit more paprika to enhance the color of the soup. Soup keeps well for several days in the refrigerator.