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Gazpacho I

SUBMITTED BY: Michelle Chen

"This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal."

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Read Reviews (20)

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PREP TIME	25 Min
READY IN	3 Hrs 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 3/4 pounds ripe tomatoes
1 large cucumber, chopped
1 green bell pepper, chopped
2 cloves crushed garlic
1 tablespoon finely chopped black olives
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon tomato paste
2 1/2 cups water
1 small onion, chopped
1 green bell peppers, diced
2 green onions, thinly sliced
1 large cucumber, chopped
2 hard-cooked eggs, chopped

DIRECTIONS

Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

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REVIEWS

Reviewed on Dec. 26, 2003 by RONBROWN

I live in Spain and this was good! A definate keeper. I used rice vinager rather than the... MORE

Reviewed on Oct. 13, 2003 by BRENDA-P

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

BRENDA-P
Oct. 13, 2003

Really impressed -- as were our two guests. After a scorching hot day, this soup was a pleasure to make as there is no standing over a stove! It tasted the way I always imagine and hope a Bloody Mary will taste though the few times I've tried them I was disappointed. Use RIPE tomatoes as it really does make a difference (I had just the usual underwhelming grocery store tomatoes and set them in a sunny window for a few days till they were red). I knew they still weren't wonderful so used half fresh mixed with a can of chopped tomatoes in plain juice (skipped the tomato paste the recipe calls for as it seem a duplicate). I also had to substitue red wine vinegar for the white and didn't make all the extra toppings - but I did make bruscetta/croutons. To avoid fuss, I just sliced baguettes into longer diagonal slices and brushed them with a mixed up dressing of olive oil plus garden herbs (lots of oregano or marjoram, some thyme, a little rosemary) plus a pressed clove of garlic. I put them on a rack under the broiler for just a few minutes and they were a wonderful complimentary flavour (and it wasn't enough to warm up the kitchen!). It made four generous servings. We will definitely be making this again as all the ingredients fit will fit the garden glut of tomatoes and peppers we predict!

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14 users found this review helpful

Really impressed -- as were our two guests. After a scorching hot day, this soup was a... MORE

Reviewed on Jun. 10, 2006 by LINDA MCLEAN

Good base recipe. I chopped some of the vegies and the rest I whirled thru my food processor.... MORE

Reviewed on Jul. 20, 2005 by APCOOKING

Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes,... MORE

Reviewed on Aug. 1, 2005 by Kyle W.

I served this meal to my friends on a hot summer night with some white wine and crusty bread... MORE

Reviewed on May 26, 2005 by BMKANE

Very good. Benefitted from a good jolt of Tabasco to spice it up. MORE

Reviewed on Sep. 3, 2004 by bestrachan

Good way to get your veggies! I added cooked bay shrimp to my batch. Very refreshing summer dish. MORE

Reviewed on Jul. 20, 2004 by Marianne

Excellent recipe. I agree with the others---substitute rice vinegar. MORE

Reviewed on Jul. 6, 2004 by Lilly

I made two batches this weekend and both were good. The second batch I made with rice vinegar... MORE

Reviewed on Jul. 1, 2005 by 2many2count

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