I serve gazpacho in small cups as appetizers, both passed or on buffets. I also serve it as a starter course in Cosmo glasses. Looks beautiful in a glass bowl, too. Late August and September, with a little luck and sunshine, fresh tomatoes are available from local gardens. Make sure that the tomatoes are fragrant and ripe. The tomato flavor is the base of gazpacho and it needs to be vibrant.
I have to get into a Zen mode for all the fine chopping gazpacho requires. I don't delegate the task as I'm insanely compulsive when it comes to a fine dice. Benoit is great with a knife so I trust him to help. Small cups require a very small, regular dice...oh wait, I require the small, regular dice. I get a weird satisfaction knowing that the soup is full of uniformly shaped pieces of cucumber, pepper, onion, and tomato.
I have no idea where this recipe originates, my copy is in Benoit's writing in Sharpie pen on yellow pad paper. I do know it gets great reviews. Try it as a starter to late summer Shabbat dinners. Gazpacho is a refreshing change of pace.
|Number of servings:||8 - 12|
|Main Ingredient(s):||Tomatoes - Fresh|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 large tomatoes, about 1 1/4 pounds
- 1 English cucumber
- 1 large sweet onion
- 1 green bell pepper
- 1 red pepper, roasted, peeled and chopped
- 24 ounces tomato juice
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 teaspoon Tabasco
- 1 1/2 teaspoon salt
Turn the oven on to 400'. Oil the red pepper and roast until starting to char. Meanwhile, prep the vegetables below.
Cut the tomato in half and remove the seeds. Finely dice the flesh of the tomato, about a 1/4" square. Place the diced tomato into a large bowl.
Cut the cucumber in half and remove the seeds with a sharp spoon. Peel the cucumber if the skin is thick and/or bitter. I use the English cucumbers and leave the peel. Finely dice the cucumber to match the tomatoes.
Peel and dice the onion like the tomatoes and cucumber.
Cut the green pepper away from the seeds. Finely dice like the other vegetables.
Peel the roasted pepper and remove the seeds. Finely chop and add to the other vegetables.
Add remaining ingredients. Stir well. Remove about 1/3 of the soup into another bowl. Using a blender wand, puree the mixture. Add back to the soup. Taste and adjust seasonings as necessary.
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