Gazpacho
This is modified from a recipe in The Moosewood Cookbook (the Moosewood is a vegetarian restaurant in Ithaca the book dates from 1977). They use tomato juice I use V8 (not the spicy one) the large can is 6 cups.
This is modified from a recipe in The Moosewood Cookbook (the Moosewood is a vegetarian restaurant in Ithaca the book dates from 1977). They use tomato juice I use V8 (not the spicy one) the large can is 6 cups.
- fresh ground pepper to taste
- 6 cups v-8 juice 1 large can
- 1 small onion well minced. red onion, if you have it
- 4 cup tomatoes or more, freshly diced. i remove the seeds, but not the skin
- 2 cup green pepper finely dicedl; sweet red pepper would be nice too
- 1 teaspoon honey or to taste
- 2 cup cucumber seeds and skin removed, diced
- 3 tablespoon wine vinegar
- 3 tablespoon olive oil , good
- 3 dashes tabasco or other hot sauce
- Carbohydrate 11.4425483333333 g
- Cholesterol 0 mg
- Fat 4.25473575 g
- Fiber 2.59211214726443 g
- Protein 2.1444598125 g
- Saturated Fat 0.6057034125 g
- Serving Size 1 1 Serving (265g)
- Sodium 271.861497916667 mg
- Sugar 8.8504361860689 g
- Trans Fat 0.1675092 g
- Calories 91 calories
Step-by-step
- Combine all ingredients and chill for 2 hours.
- Keeps well.
- You can puree some or all of this, if you like.
- Personally, I like it chunky!
- I think most restaurants serve it somewhat pureed.
Vibrant red vegetable juices mixed with finely diced raw cucumbers and bell peppers yield a refreshing, completely uncooked cold soup that balances acidity and natural sweetness. Removing the watery seeds from tomatoes and cucumbers before dicing prevents the soup from becoming overly diluted as it rests, preserving a crisp, satisfying crunch in every spoonful.
Pairing this cold soup with a grilled cheese sandwich featuring sharp cheddar or a crusty sourdough baguette rubbed with garlic creates a satisfying temperature and texture contrast. The fat from good olive oil and melted cheese coats the palate, balancing the sharp bite of raw red onion and the acidity of wine vinegar.
Allowing the mixture to rest in the refrigerator for at least two hours lets the flavors meld thoroughly while dropping the serving temperature below 45 degrees Fahrenheit for maximum refreshment. Blending half the vegetables before stirring them back into the remaining chunky base achieves a velvety texture without losing structural integrity.
Because no cooking is involved, this preparation holds well in a sealed container for up to three days, though freezing is not recommended due to the high water content of fresh produce which turns mushy upon thawing.
