Now is the time to pick up all of those fresh and lush veggies needed to make a big batch of gazpacho. This is one of the easiest soups one could possibly make, and one of the most delicious! On top of that, there is no cooking to heat up your already hot kitchen. I love having it on hand to add to our late summer meals. Consider serving it with Mary Steenburgen's Corn Pudding.
GAZPACHO. Serves 8.
* 2-1/2 pounds ripe tomatoes, seeded
* 3 large garlic cloves, chopped
* 3 tablespoons almonds (preferably no skin)
* 2 cucumbers, peeled, seeds removed, and diced
* 3/4 cup diced sweet onion [Videlia is great!]
* 3 cups rich chicken stock [Substitute vegetable stock for a vegetarian option.]
* 2 teaspoons sugar or sugar substitute
* 2 teaspoons salt (kosher)
* 6 drops Tabasco sauce (or finely diced jalapeno, to taste)
* 1 teaspoon white pepper
* 1/4 cup extra-virgin olive oil
* 1 tablespoon sherry vinegar
* 1/4 cup minced fresh cilantro
In the bowl of a food processor combine tomatoes, garlic, almonds, half of the cucumber, jalapeno (if using in lieu of Tabasco), and 1 cup of the onion. Pulse until mixture is finely pureed. Pour into a large bowl. Whisk in chicken stock, sugar, salt, Tabasco (if using in lieu of jalapeno), and pepper. Blend well. Then vigorously whisk in olive oil, vinegar and cilantro. Add in the remaining cucumber and onion. Taste and adjust seasonings. Chill at least 4 hours.
This recipe generally follows the recipe for gazpacho in the book Garlic, Garlic, Garlic by Linda and Fred Griffith.