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Jodi

sm00bs in family_recipes

Classic Gazpacho

B has a little potluck today at work to celebrate the opening of the Summer Olympics. He requested I find something to make that might use all the crazy amounts of basil we have. I decided since there's no proper kitchen at his work place that it should be something cold. Of course, this doesn't use even a small fraction of our basil. Come to find out (after making this), there will be a little contest. I'm not sure what the criteria is, but he requested I make a little placard stating the name of the dish, the country of origin, and that it was made with home grown basil.

This soup is rather involved, but it's really all prep. There's no cooking at all. I adjusted the ingredients just a bit to make up for the extremely strong garlic I used. I think it turned out pretty well, but I have no point of comparison, either.

4 cups tomato juice
1 onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs fresh lemon juice
2 Tbs red wine vinegar
1 tsp dried tarragon
1 Tbs fresh basil
1/4 cup chopped fresh parsley
1 tsp white sugar
salt and pepper to taste

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Notes: I have heard of people reserving about 1/4-1/2 cup of the ingredients prior to blending to give it more chunkiness, but I don't think it's really necessary. It all depends on the desired end result, of course. I used three cans of tomato juice, which was just over 4 cups (35.25 oz). I didn't even think to measure since I knew it was so close, but the food processor was not happy with that decision at all. We had a little leakage, but nothing too bad. I wound up peeling the cucumber since the peel was incredibly thick, although I didn't really want to peel it. I added a touch more sugar to counteract the garlic a bit and all in all, it's a soup I would definitely keep around for the summer months. I'll have to remember this the next time I'm looking for something that requires no cooking.
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Comments

this sounds delicious but eating it cold sounds so weird. post in your regular lj how the contest went...
You know, it does seem pretty strange, but believe me, it's SO good. It's a bit like chunky V8, only much better. ;)

Interesting...

I've never been able to get used to the idea of cold soup...
Let us know what the general consensus is from the co-workers :) It sounds good!