Gazpacho

Gazpacho

• 5 firm ripe tomatoes, peeled, quartered, and seeded

• 2 medium cucumbers, peeled, quartered, and seeded

• 1 green pepper, seeded and coarsely cut

• 1 or more cloves of garlic

• 3 tablespoons lemon juice

• 1 tablespoon red wine vinegar

• ¾ teaspoon freshly grated pepper

• 1½ teaspoons salt, or to taste

• ½ tablespoon soy sauce

• ½ cup olive oil

• 1 cup cold water

• 1 tablespoon chopped chervil or sweet basil (if available)

• 2 tablespoons sweet red onion, finely sliced

1. Mix all of the above ingredients, except for the freshly sliced red onion, together in a bowl, and spoon small amounts into an electric blender, blending only to the point at which the mixture is thick and still crunchy.

2. Taste for seasoning, and add the onions before placing in the refrigerator to chill for a few hours before serving.

Garnish

• ½ cup diced cucumber

• 1 to 2 cups croutons

• Garlic slice (optional)

1. Just before serving, stir in a half cup of diced cucumber. With the gazpacho, pass hot croutons that have been fried in butter with a slice of garlic (if you like the flavor).

NOTE: I make this without stock or broth as I find that they tend to mask the fresh flavor of summer vegetables.