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Gazpacho Coolers

Gazpacho Coolers

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Can Be Made Ahead, Summer, Vegetarian


This is a mild gazpacho, and very refreshing.

Active Time:
Start to Finish:

ingredients

  • cups rustic bread pieces, torn by hand
  • lb. very ripe tomatoes, cored, seeded, and chopped (about 5 cups)
  • 1 medium English cucumber, peeled and sliced ¼ inch thick (2 cups)
  • 1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
  • 2 medium cloves garlic, crushed
  • 1 tsp. fresh oregano
  • ¼ cup extra-virgin olive oil
  • Tbs. white wine vinegar
  • cups tomato juice
  • kosher salt
  • freshly ground black pepper

directions

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and ¾ cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.

Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.

When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.

Notes

I generally serve this soup as an appetizer. Because it is served in small cups, use ice cube trays that make small ice cubes.

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recipe type

Soups and Stocks

source

Fine Cooking

yield

About 1 quart

difficulty

1111

tips

Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.