Making gazpacho, using a DU recipie.

[irisblue]

This is really really really good

https://www.democraticunderground.com/115729307


- it's summer. Don't want a hot soup? How about this - a great, easy Gazpacho!
Rich, cool, refreshing, very satisfying. Just as easy as the Bisque.

Place, in a large bowl:

1 chopped large sweet onion
1 peeled chopped cucumber
1 large sweet pepper, seeded, cored and chopped
(optional if you like it spicy - 1 or more hot peppers, such as Jalapenos...chopped and seeded - but don't say I didn't warn ya!)
1 tbsp salt
2 tsp fresh ground black pepper
a dozen or so chopped medium to medium large tomatoes, preferably the best flavored heirloom types you can get your hands on - again, watch the color combos! The color of your soup will reflect the color of your tomatoes
1/2 cup sherry vinegar (the secret ingredient - very important - use a good one and no substitutes!)

Stir it all together well , cover with plastic wrap and just put it in the refrigerator for 24 hours.

When you are just about ready to eat, add lots of basil leaves (we use about 20 or so), cut into shreds - get your immersion blender and puree the soup.

Serve with a swirl of extra virgin olive oil and, if desired, a small swirl of great balsamic vinegar and great bread.

It is the absolute essence of summer!

If you prefer a hot soup, try the Tomato Bisque - http://www.democraticunderground.com/115729290

[irisblue]

1. Forgot, I use the Napa Valley sherry vinegar

My local grocery no longer carries it, so I order it online.


1 12 oz bottle lasts a few years.

[Easterncedar]

2. Watermelon gazpacho is my favorite

Whirl six cups or so of diced watermelon in the blender, top with more diced melon and your favorite diced vegetables, including jalapeno, and add some lime juice and cilantro. Divine on a hot day.