Gazpacho, With A Texan Touch Recipe - Cooking Index
Gazpacho, With A Texan Touch Recipe - Cooking Index
This excellent variation of the Spanish "pureed salad" classic was sent to me by Marty Beard, a Communications grad student at Stanford U. who sweet-talked Austin, TX, columnist Jane Grieg into getting the recipe from a local Austin restaurant. With a little adaptation, it's gazpacho with a little bit of the dark side -- more complex and shaded than standard, very satisfying and fullbodied. Thanks again, Marty!
Courses: Soup| 1 | Tomatoes - (28 oz) - with juice | |
| (or 4 cups peeled tomatoes and 1 cup | ||
| Tomato juice) | ||
| 1 | Cucumber - peeled, seeded, | |
| And chopped | ||
| 1 | Red pepper - seeded, chopped | |
| 1 | Celery stalk with leaves - chopped | |
| 1/4 | Onion - chopped | |
| 1/2 teaspoon | 2.5ml | Minced garlic |
| 1/2 teaspoon | 2.5ml | Minced thyme |
| 1/2 teaspoon | 2.5ml | Oregano |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 5 tablespoons | 75ml | Olive oil |
| 2 tablespoons | 30ml | Red wine vinegar |
| Juice of 1 lime | ||
| 2 tablespoons | 30ml | Chopped cilantro |
| 1 teaspoon | 5ml | Salt |
| 1 tablespoon | 15ml | Worcestershire sauce - (scant) |
| 8 | Ice cubes | |
| 1 | Cucumber per bowl - for garnish |
Place all ingredients except the ice cubes in a blender and puree until smooth. Chill in the blender until you are ready to serve.
When ready to serve, add the ice cubes and re-blend. This should give the soup a quick and unusual slush. Pour the soup into bowls and float a slice of cucumber on top of each.
Serve cold to 4 to 6 people as a refreshing and ample first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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