This article was written by Erin Walsh.
There’s nothing quite as refreshing on a warm summer day as a cold soup.
Armed with my new super-charged blender, I decided to try my hand at the mainstay of chilled soups—gazpacho.
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This soup is zesty and full of flavor, thanks to the plethora of fresh veggies involved—vine ripened tomatoes, purple onion, cucumber, celery and green pepper.
Serve with some crusty bread and a nice cheese—perhaps goat or brie or, better yet, manchego or mahon, in keeping with the Spanish theme —and you’re set for a relaxed summer evening’s meal. Enjoy.
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Gazpacho (Source: SimplyRecipes)
Ingredients· 6 ripe tomatoes, peeled and chopped
· 1 purple onion, finely chopped
· 1 cucumber, peeled, seeded, chopped
· 1 sweet red bell pepper (or green) seeded and chopped
· 2 stalks celery, chopped
· 1-2 Tbsp chopped fresh parsley
· 2 Tbsp chopped fresh chives
· 1 clove garlic, minced
· 1/4 cup red wine vinegar
· 1/4 cup olive oil
· 2 Tbsp freshly squeezed lemon juice
· 2 teaspoons sugar
· Salt and fresh ground pepper to taste
· 6 or more drops of Tabasco sauce to taste
· 1 teaspoon Worcestershire sauce (omit for vegetarian option)
· 4 cups tomato juice (Note: I made mine without the juice)
Combine all ingredients. Blend slightly to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Yield: Serves eight
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