BASIC GAZPACHO

This is a great dish when served on a hot summer day when the tomatoes are ripe and at their best.  Serve with a salad or a dish of crudites.  Goes great with fresh corn on the cob grilled over charcoal and dripping with butter.  Try this with fresh home made French Bread.

Yield: 6 servings
 
Quantity Description
3 pounds Ripe tomatoes, peeled, seeded and chopped
1/2 pound cucumber, peeled, seeded and chopped
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeno pepper
3 tablespoons red wine vinegar
1/4 cup good olive oil
12 ounces tomato juice
  Salt, pepper, ground coriander
3 tablespoons chopped cilantro
1 lime cut into slices
6 slices toasted French bread

  1. Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth.
  2. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare relish.
Gazpacho Relish:
 
Quantity Description
2 tablespoons each - small diced red pepper, cucumber, red onion and red tomatoes
1 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon olive oil
  Salt and pepper
  1. Combine and chill for 1 hour.
  2. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.