A Traditional Gazpacho

I recently posted a recipe for Spiced Pumpkin Soup, a perfect remedy for the early autumn weather.  Being that it's spring in North America and they've already had some ridiculously hot days in Virginia, my favorite pregnant sister requested something a bit more appropriate for the temperature, a cool and refreshing gazpacho.  When a pregnant woman has a request regarding food, you must oblige right?

It actually worked out for me as well.  We have reverted back to summer this past week in Melbourne so a gazpacho was just what I needed.  In addition, any food that can bring me back to the days of living in southern Spain, I will gladly take on!

I kept the recipe pretty traditional.  There are a myriad of varieties, but I suggest starting out with the basic recipe then getting creative and adding different vegetables, herbs, possibly grilled shrimp, but it's going to be hard to beat the classic version!  Oh yeah, do NOT skip the olive oil-soaked croutons, they are a must to get the full effect!

Gazpacho

Ingredients

6 tomatoes

1 cucumber, peeled, seeded and roughly chopped *

1 green pepper, roughly chopped *

1 onion, roughly chopped *

2 garlic cloves

1/2 cup EVOO, plus 1 tbsp (use a good one, it's worth it!)

2 tbsp red wine vinegar

salt and pepper

3-4 slices day old french bread

*If desired, reserve just a bit to mince and use as garnish

Directions

1. To peel tomatoes, prepare a large bowl of ice water.  Cut a small cross in the bottom of each tomato and add tomatoes to boiling water for 30 seconds.  Refresh in ice water and peel immediately.  Cut the tomatoes in half crosswise to squeeze out the seeds.  Roughly chop 3 tomatoes and set aside.  Puree remaining tomatoes and transfer to a large bowl.

2. Add chopped tomatoes, cucumber, green pepper, onion and garlic to a food processor and pulse until they are finely minced.  Add to bowl.

3. Add 1/2 cup olive oil and vinegar to bowl and season with salt and pepper.  Stir to thoroughly combine.  Refrigerate atleast 2 hours.

4.  Before serving, cut bread into cubes then heat remaining tablespoon of olive oil over medium high heat.  Toss bread cubes in pan until golden. 

5. Ladle gazpacho into bowls and garnish with minced veggies and olive oil 'croutons.'  Head out to your back deck and enjoy.