This time of year is perfect to dream about those farm-fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!
I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia, Spain, with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in the early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar.
Gazpacho aka Liquid Salad
Makes four servings
chefgeorgehirsch.com | from George Hirsch Lifestyle TV
1/4 cup sweet onion, chopped very fine
4 cups low sodium tomato juice + Juice of 1 lemon
1/4 cup each sweet red + yellow pepper, chopped very fine
1/4 fresh plum tomatoes, seeded, chopped fine
4 cloves garlic, finely chopped
1/4 cup scallions, finely chopped
1/2 cup cucumber, peeled and seeded, chopped very fine
1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper
1/2 cup stale bread, toasted and chopped fine
1 Tablespoon balsamic vinegar
Optional: 1 fresh gherkin cut into four wedges and a sprig of dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs of ceviche style.
*In a large bowl, mix all the ingredients and chill for two hours before serving.
My recipe will give your knife skills a workout. Feel free to use a blender. Keep in mind that the manual chopping of the vegetables will preserve the flavor.
*Tip: Be aware, using a food processor or blender cooks the veggies with friction, in turn, changing the natural, uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of good olive oil.
