Turn fresh tomatoes into a refreshing cold soup
We all know that a hot soup is perfect for taking the chill out of a cold winter day. But not as many of us realize that a cold soup can put just the right amount of chill into a hot summer day. When you can’t bear the thought of standing over a stove when the thermometer is on the rise, chop up some fresh vegetables and turn them into a tasty and refreshing summer soup such as gazpacho.
Gazpacho, sometimes called a liquid salad, has many varieties but recipes starting with a base of fresh tomatoes are the most popular. But since even the best versions are only as good as the ingredients, be sure to use fresh, juicy, ripe tomatoes.
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To add more kick to this cold summer soup, add hot sauce to taste when you add the water and garnish with fresh chopped cilantro.
Gazpacho
3 large ripe tomatoes, quartered (about 1-1/2 pounds)
2 cups chopped cucumber
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup water
1-1/2 cups croutons, optional
In a food processor, combine tomatoes, cucumber, onion, green pepper, vinegar, oil, salt, pepper and garlic. Pulse processor to achieve desired consistency, about 4 to 5 times. Pour mixture into a bowl; stir in water. Cover and chill at least 1 hour before serving. Top with croutons if desired. Makes 6 1-cup servings.
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These croutons also are excellent on salads.
Garlic Croutons
4 tablespoons butter or margarine, melted
1 clove garlic, minced
3 3/4-inch thick slices French bread, cubed
Preheat oven to 350 degrees. In a large bowl, combine butter and garlic. Add bread cubes and toss to coat. Spread on a baking sheet. Bake until bread cubes are crisp and dry, about 10 to 15 minutes. Cool before serving. Makes 6 servings, about 1-1/2 cups.
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Pantry Pointers
Gazpacho usually is served chilled but not ice cold. If you prefer room temperature gazpacho, take gazpacho out of the refrigerator an hour before serving.
Serving garnishes with gazpacho allows everyone to customize the soup to their preferences. Popular garnishes include chopped cucumber, minced onion, chopped tomato, chopped hard-cooked egg, sliced black olives, chives, cilantro, croutons and sour cream.
To turn gazpacho into a hearty meal, add cooked shrimp or diced cooked chicken and serve with fresh bread.
The Practical Pantry ©2004 Tammy P. Olson
Next entry: Slow-cooked meals leave more time for summer fun