Dining > Recipes | Sample Menu | See our Food

Gazpacho

Gazpacho is a cold soup often referred to as a liquid salad from Spain. This vegetable treat needs to be served as cold as possible. A good host/hostess would chill the soup bowls before serving Gazpacho. There are many different ways of making Gazpacho and every chef has his own version. There are two parts to this soup, first the soup and next the garnishment.

2 cucumbers, diced (usually hot house or English cucumbers are the best)
3 large tomatoes, diced (or 3cups of diced Roma Tomatoes)
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 medium red onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 á cups tomato juice
á teaspoons Kosher Salt
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
† cup olive oil
Juice of 1 lime
Tabasco

Puree the first six ingredients in a blender or food processor. Pass it through a food mill or wire mesh strainer using a rubber spatula making sure to pass it all through. Add the remaining ingredients and chill

 The garnishing options are only as limited as you imagination. It can be as simple as diced avocado. Or you could dice up tomatoes, onions, red and green bell peppers and add to a fresh herb like thyme or basil. Or it can be as complex as saut»ing 1 cup of cubed bread in 2 tablespoons of olive oil and one glove of garlic. Then adding 1 diced cucumber, 1 diced onion and 1 seeded and diced green bell pepper. Cool.

 Garnishes are added on top of the Gazpacho.