Gazpacho Soup - Summer's Finest

by: EJ on 09/25/2017
Posted in: Events , Food , Gardening

There is still time to buy New Society Books at 35% off.  Sale ends today.

And there' still time to have at least one more feast of gazpacho soup before the weather gets too cool for a cold soup to be appealing.  I first tried gazpacho soup while volunteering at an organic food stall at a music festival in Maine over 30 years ago. I could never find a recipe that tasted as good as that soup - until Julia Shanks and Brett Grohsgal's The Farmers Market Cookbook came out.

The following recipe transported me back through the years to the most delicious soup I had ever tasted.  Here is it - make some this weekend before the weather turns!

Ingredients

3 Roma or other plum tomatoes, coarsely chopped (optional: 1 smoked tomato, page 248)

1 heirloom beefsteak tomato, coarsely chopped

1 red onion, peeled and coarsely chopped 1 bell pepper, seeded and coarsely chopped

1 spicy chili pepper, coarsely chopped (remove seeds for a milder soup)

1 large cucumber, peeled and coarsely chopped

1 Tbs lime juice

1 Tbs lemon juice

1 Tbs red wine or balsamic vinegar

3 Tbs extra virgin olive oil
 
2/3 bunch scallion, diced salt and pepper to taste

amyRose

Photo credit: Amy Rose, flickr

Directions

1. Purée first 6 ingredients in a blender.

2. Adjust seasoning with lime juice, lemon juice, vinegar, olive oil, salt, and pepper.

3. Chill soup for at least one hour in the refrigerator. Taste for salt, pepper, and acidity once more.

4. Garnish with scallions just before serving.

On its own, this soup is a great way to start off a summer meal. You can give it an extra loving touch with grilled bread or shrimp.

 

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