After a week filled with bagel breakfasts & potato side dishes, my innards are begging for fresh, raw edibles: salsa, pesto, smoothies, bruschetta, sushi, unsalted nuts & seeds, gazpacho, dried fruit, gallons of water with cucumber or lime.
Until I unpack the camera, this will have to suffice.
My idea of gazpacho is zesty in flavor, creamy in texture, chilly in temperature & containing enough red ingredients to prevent the puree from looking like someone just blew their biscuits.
Ingredients ( for 10 servings)
- 3 ripe tomatoes, coarsely chopped
- 3 cups cold water
- 1.5 large cucumbers, peeled, coarsely chopped
- 1.5 large onions (red or vidalia are milder), peeled, coarsely chopped
- 1.5 red bell peppers, coarsely chopped
- 3/4 cup dry white wine
- 6 T tomato paste
- 3 T Sherry wine vinegar or red wine vinegar
- 3 garlic cloves, chopped
Puree first 10 ingredients in blender in batches. Optionally strain soup through sieve, pressing on solids with back of spoon. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.) Ladle soup into bowls. Serve, passing bowls of extra onion, cucumber, tomato and bell pepper separately. Also lovely topped with fresh cilantro or peach salsa!