Gazpacho

Hot weather calls for cold soup! Not really, I like soup any time, hot or cold. I've had gazpacho before but not like this one. I saw it in this month's Fine Cooking and it looked so good, so creamy, I had to try it.

I didn't notice that the recipe said a pinch or two of cumin, so I added about 2 teaspoons. Fresh cilantro isn't big around here so I added some ground coriander and threw in some ancho chili for good measure. Used more bread than was called for and didn't notice about trimming the crust for croutons. Didn't notice the croutons were burning until it was a tad too late. They were still good. Extra flavor :)

It turns out the family is not so keen on cold soup. My husband thought it tasted like a creamy salad dressing. The kids and their friends gave it an "okay" but I really loved it. Loved. And it's easy enough to make some just for myself.

The flavor was so good. I think my family just assumes that soup should be hot. I'm always in a rush when I serve so you'd think they'd be used to cold soup. Or maybe the fact that this was intentionally cold soup. They'd have been happier with the usual lukewarm. ah well, more for me. 

Today's lunch!

See how creamy it looks? But no cream at all.

Gazpacho

Source: Fine Cooking, July 2012
http://www.finecooking.com/recipes/gazpacho.aspx

Printable Recipe

1-3/4 lb. ripe tomatoes, cored and coarsely chopped (about 5 cups)
1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped (3/4 cup)
1/2 small red bell pepper, stemmed, seeded, and coarsely chopped (1/2 cup)
1/2 cup packed torn fresh bread, such as a soft baguette, Portuguese roll, or thick white sandwich bread, plus enough for 1/4 cup of 1/2-inch cubes for croutons. I used a soft Italian bread
9 tablespoons good-quality extra-virgin olive oil; plus more for croutons and drizzling
2 teaspoons sherry vinegar
2 small cloves garlic
kosher salt and freshly ground pepper, to taste
1-2 teaspoons ground cumin (more or less to taste)
1-2 teaspoons ground coriander (more or less to taste)

1 teaspoon ancho chili
optional garnish - chopped cucumbers, red peppers and onions

Put the tomatoes, bell peppers, bread, olive oil, the vinegar, garlic, about a teaspoon salt, pepper, chili, coriander and cumin in a blender. Pulse until coarsely puréed, then blend until very smooth, about 5-6 minutes or more if needed (it may be a bit frothy). Season to taste with salt and pepper. Refrigerate until very cold, at least 1 hour.

Meanwhile, heat about 3 tablespoons olive oil in a skillet over medium heat. When the oil gets hot, add the bread cubes. Cook, stirring frequently, until golden brown all over, about  minute or two. Sprinkle with a little salt. Transfer the croutons to paper towels to drain and cool.

Taste the gazpacho just before serving and adjust the seasonings as needed. Serve cold,  drizzle with oil and garnished with the chopped red pepper, cucumber and the croutons.

Make Ahead: The gazpacho can be made up to 2 days ahead and refrigerated.

I'm joining

 Beth Fish Reads for the Weekend Cooking Party. 

Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

Kahakai Kitchen 
with the 
Souper Sunday weekly round-up of recipes 
(soups, salads and sandwiches) 

Foodie Friends Friday
hosted by 
Walking on Sunshine  

Full Plate Thursday at Miz Helen's Cottage

Tweet