Recipe(tried): Gazpacho

Hi Betty - Gazpacho is a favorite of mine, especially this time of year, though I believe it is Spanish in origin. There are many versions, but here is a good, basic recipe (from Sara Moulton on the Food Network) that you might want to try. I happen to prefer the old-fashioned version of gazpacho that includes a little bread to lighten it, but that doesn't seem to be popular here in the US.

My notes on this recipe: substitute sherry vinegar for the red wine vinegar, if you have it. The diced veggies to be used as garnish should be diced very small, and you might want to put about 2 tablespoonsful on each bowl (for some reason the recipe doesn't help you with the amounts). The croutons should also be very small, and should preferably be homemade. The idea behind adding ice cubes upon service is to keep the soup cold and thin it slightly, so you only add 2 small cubes per bowl if the soup has been premade and chilled ahead. Taste this right before serving - I find that more salt is needed.

Gazpacho

2 1/2 pounds vine-ripened or canned tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
3 tablespoons red-wine vinegar, or to taste
1 tablespoons olive oil
Ice water or tomato juice for thinning soup
Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish

In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.

Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.

Yield: 4 1/2 cups or 4 main course bowls or 6-8 appetizer cups