Recipes

[IamMrsG]

This is my idea of an ideal hot weather meal.  I have a pitcherful in the refrigerator right now for tomorrow.  DH will want a ham sandwich to accompany. 

Gazpacho

2 pounds ripe tomatoes (about 6), coarsely chopped 

1 cup chicken stock
1 cup vegetable juice cocktail  (V8)
1/3 cup red wine vinegar
½ cucumber, peeled, seeded and coarsely chopped
½ red bell pepper, seeded and coarsely chopped
1 5" piece baguette bread, crust removed
1 shallot, coarsely chopped
1 garlic clove, bruised
½ teaspoon ground coriander
½ teaspoon ground cumin                
Salt and freshly ground black pepper
½ cup finely diced peeled seeded cucumber, for garnish *
3 teaspoons extra-virgin olive oil

Combine the first 11 ingredients (to line) in a large bowl. Cover and refrigerate for 12 hours.

Transfer the marinated ingredients to a food processor or blender and blitz until smooth. Refrigerate the soup until it is very cold. Season the

soup to taste with salt and pepper.

Ladle the chilled soup into chilled bowls and garnish with the finely diced cucumbers.

Drizzle with extra-virgin olive oil and serve.

*Mrs. G's note:  Adding a light sprinkle of cilantro is also a good garnish. 

[Honeybit]

IamMrsG   Thanks for much for this.  I first tasted Gazpacho years ago in Spain.  I still remember how shocked I was at my first taste when it was icy cold.  I never knew back then there was such a thing as a cold soup.  I love it now, and I really like your recipe for it.

[IamMrsG]

@Honeybit

You're welcome for the recipe.  Whenever I find a version of a recipe that I like better 'n the one I presently have, I replace the former with the new & improved.  This is the case with this Gazpacho, and I think this version came from Curtis Stone.  He's hard to forget.  

[Tissyanne]

Thank you for sharing this. I will enjoy it I know, and all the ingredients all sound good.