Gazpacho Photo
Gazpacho
Yield: Makes 2 servings
Ingredients:
6
large, very ripe tomatoes (about 3 pounds), divided

1-1/2
cups tomato juice

1
small clove garlic

2
tablespoons fresh lime juice

2
tablespoons olive oil

1
tablespoon white wine vinegar

1
teaspoon sugar

1/2
to 1 teaspoon salt

1/2
teaspoon dried oregano leaves, crushed

6
green onions, cut into thin slices

1/4
cup finely chopped celery

1/4
cup finely chopped, seeded, unpared cucumber

1
or 2 fresh jalapeño peppers,* seeded, minced

Garlic Croutons (recipe) or packaged croutons

1
cup diced avocado

1
red or green bell pepper, seeded, chopped

2
tablespoons cilantro

Lime wedges (optional)

Sour Cream (optional)



 
Preparation:
1.
Seed and finely chop 1 tomato; set aside.

2.
Coarsely chop remaining 5 tomatoes; process half of tomatoes, 3/4 cup tomato juice and garlic in blender until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.

3.
Whisk lime juice, oil, vinegar, sugar, salt and oregano into tomato mixture. Stir in finely chopped tomato, onions, celery, cucumber and jalapeños. Cover; refrigerate at least 4 hours or up to 24 hours to develop flavors.

4.
Prepare Garlic Croutons.

5.
Stir soup; ladle into chilled bowls. Add croutons, avocado, bell pepper, cilantro, lime wedges and sour cream to taste.





This recipe appears in: Soups

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