Saturday, August 13, 2011

Gazpacho Soup

Gazpacho is a cold, tomato based soup
I make only in August when the
summer vegetables are at perfection here
in Michigan.

But, you can make it any time of year
using canned tomatoes which are
packaged during prime ripeness.

I just like to keep it special for August...
plus it's kind of messy to make
and requires lots of chopping.

Gazpacho Soup

3 large red ripe tomatoes
1 sweet red pepper
1 cucumber peeled
1/2 bag of baby carrots
1/4 cup finely diced red onion
Italian dressing
1 TBS. red wine vinegar
2 heaping TBS. tomato paste
fresh cilantro
fresh flat leaf parsley

The key to the soup is the
tomato base.

Start with the ripest tomatoes you
can find.  I like to buy from my
local farmer's market for the best tomatoes.

Cut out the stem area and cut the
tomato into fourths.

I use Good Seasons Italian dressing
that you mix up FRESH.
The taste is much...well, FRESHER than bottled dressings.

One tomato at a time...puree the fourths
in your food processor or blender.

Add one TBS. of Italian dressing and
puree it in.

Pour the contents of the first tomato
into a large mixing bowl and
repeat with the second tomato.

Repeat with the third tomato, yet this time
add two heaping spoonfuls of tomato paste
and whirl it in.  This will really perk the
tomato flavor

Mix the contents of all three tomatoes
together in the bowl.

Salt to your taste.

Cut the cucumber lengthwise into fourths.

Cut out the seeds.

Cut each fourth into narrow strips
and finely chop like this:

Core and seed the red pepper.

Dice it into small bits, too.

Cut the carrots into disks,
then run your knife through them so
you get a fine dice.

Your carrots should equal the amount of
pepper and cucumber.

The amount of onion is a personal
preference.  My family likes less, so I add
1/4 cup of finely diced red onion.

Mix the veggies with the tomato base.

Finely chop a heaping tablespoon of cilantro...

And, a heaping tablespoon of flat leaf parsley.

Add the herbs to the soup
plus one TBS. of red wine vinegar.

Chill the soup for several hours before serving.

You can garnish with any croutons,
but home-made are the YUMMIEST!

Any crusty white bread
olive oil
Italian seasoning (or packet of dry Italian dressing mix.)
Kraft Parmesan cheese in green canister

Bread is best to use for croutons
when it's starting to stale.

Cut it into chunks like this:

Put the cut bread in a large mixing bowl
and drizzle with olive oil.

Sprinkle heavily with Italian seasoning
and garlic powder.

Sprinkle with the Parmesan cheese
and give the croutons a good toss to coat

Spread on a foil covered cookie sheet.

Dab any dry croutons with a bit of
olive oil.

Bake croutons at 350-degrees
for 10-13 minutes or until crispy and golden.

This soup is definitely worth
the effort!

1 comment:

  1. Amazing recipe! Going to try this tonight! keep up the good work, cant wait for more of your great compilations~