Gazpacho Toledano or Attack of the Killer Tomato!

Here’s a recipe for some killer gazpacho (a chilled tomato soup that is not only delicious but also pure health-in-a-bowl).  This recipe is adapted from The Vegetarian Epicure Book Two, by Anna Thomas.  My copy of this book is so tired that the pages have gone from white to whole wheat.  That said-there’s nothing to tire of regarding this recipe.

This makes 6-8 servings…. enough to send a liquid ‘thank you’ to the farmer across the street.  Keep those tomatoes coming Jerry!

Equipment

• Chopping stuff (surface, knife)
• Peeling stuff (a peeler)
• Measuring stuff (spoons and cups)
• Two large bowls
• A blender or food processor

Ingredients

7-8 medium ripe tomatoes (this is a very inexact recipe, so feel free!)
2 medium cucumbers
1 green bell pepper
1 small onion
2-3 cloves of garlic
1 1/2 slices of rustic white bread (not the mushy soft stuff)
1 1/2 cups of cold water
6 Tablespoons of Olive Oil
4-5 Tablespoons of wine vinegar (I usually use red wine or sherry vinegar)
3 teaspoons of salt (or to taste)
2 teaspoons of paprika (paprika comes in hot, mild or smoky- careful with the hot variety)
A pinch of ground cumin
Freshly ground pepper to taste

Method

• Wash all your vegetables
• Cut the tomatoes into 4 pieces and put them in the bowl
• Peel the cucumbers, slice them lengthwise and scrape out the seeds.  Cut into inch pieces and put them in the bowl
• Cut the bell pepper in half and seed it.  Cut into inch-sized pieces and put them in the bowl.
• Peel and dice the onion and (you’ve got it) put into the bowl
• Peel the garlic, roughly chop it and put it into the bowl (starting to see a trend?)
• Cut the bread into cubes and add it to the bowl

Roughly mix up the vegetables and bread in the bowl and put into the blender in batches, adding a little water each time. Blend until it’s pureed (soup).  Add the puree to the second bowl as you go.

When all the vegetables, bread and garlic are pureed and in the second bowl add the oil, vinegar, seasonings and any remaining water.  Add more water if it’s too thick; also adjust the seasonings to your liking.

Chill for a couple of hours before serving.  Serve with some extra chopped vegetables and croutons if you are feeling deluxe!

Summer in a bowl!  Bon Appetite!