Friday, August 26, 2011

Gazpacho Soup

Thanks to my dad I have a love of cooking. From the time I was little my mom and dad would be in the kitchen making entree's as close to scratch as they could. I learned a lot from that example and enjoy making some of those same delicious foods that I grew up with. Gazpacho soup is one of those all time cold summer soups that is fresh from the garden saucy, tangy with a touch of spice. This is his recipe (shared with permission).

Ingredients
2 large tomatoes or 2lbs (I leave the skin on), cut in chunks
1 large cucumber (again, I leave the skin on), cut in chunks
1 medium sweet onion, cut in chunks
1 medium green pepper, cut in chunks
1 jar pimento (I generally don't add this, it's good without it)
24oz tomato juice or low sodium V8 juice (I like it with V8 myself)
1/3 cup olive oil
1/3 red wine vinegar
1 tsp tabasco sauce
1 tsp sea salt
1/8 teaspoon coarse black pepper
2-3 cloves peeled garlic cloves

Combine tomatoes, cucumber, onion, green pepper, pimento and tomato juice or V8 in a blender (you may have to do two rounds of blending if all ingredients do not fit in blender). Blend these ingredients together. If you need to do another round, pour mixture in a pitcher, blend remaining ingredients thoroughly, add to pitcher.
Next pour as much of the mixture as you can back into the blender. Now add the vinegar, oil, salt, pepper, garlic and Tabasco and blend again. Pour back into the pitcher and let it chill in the refrigerated for a couple of hours before serving.
Serve in a bowl, croutons (ours are homemade) and fresh cilantro! Fresh and Dalish!!!
I usually make a double batch for my family who consumes it in just a few days! They love it and I hope you do too!