Thursday, July 15, 2010

VeggieDag Thursday: Gazpacho

The weather broke a bit this week, but it's been beastly hot in the mid-Atlantic this summer. Gazpacho can be the anodyne: spicy, chilled tomato vegetable soup.

You can make it from scratch, or you can 'cheat' and use a store-bought tomato juice as the base liquid. The keys are to buy good, low-sodium juice (you can always add salt if you need to) and fresh vegetables.


Tomato Juice (low sodium)
Medium Tomato
1/2 White Onion
Roasted Garlic
Bell Pepper (1 red, 1 green)
2 Tomatillos
1 Celery Stalk
Lemon Juice
1/4 cup Olive oil
Malt Vinegar
Vegetarian Worcestershire Sauce

Slice 3 or 4 garlic cloves lengthwise, making thin crescent-shaped slices. Roast at 400* F for 15 minutes for a firm texture or 20-30 minutes for a softer texture.

Remove the husk from a corn cob. Boil for 5 minutes, just covered in water. Reserve the water. Allow corn to cool. Slice kernels from cob.

Remove the husk from the tomatillo. Gently scrub the outside of the fruit to remove the sticky residue. Dice.

Slice the jalapeño in half lengthwise, scrape out the seeds, and discard. Chop. (I use latex gloves to keep the pepper oil off of my fingers.) Two jalapeños for a spicier soup.

Chop the bell peppers, tomato, cucumber, onion, cilantro. Add with the garlic, onions, and corn to the tomato juice. Stir. Remove 1/3 of mixture and blend. Mix the puree back into the soup. Rinse out the blender with the reserved corn liquid, less for a thicker consistency.

Add lemon juice, vinegar, and Worcestershire sauce to taste. (Less is better; you can always add more later.) Mix into soup with olive oil.

Cover and place in he refrigerator to cool for a couple of hours or overnight. Serve topped with a sprig of cilantro, and accompanied with a nice cold glass of Witbier.

VeggieDag is an occasional Thursday post on vegetarian issues. Why the name? Here.
Suggestions and submissions from chefs and homecooks welcomed! Here.

1 comment:

  1. This sounds amazing! Now that's a great healthy way to beat the heat!


Comment here ...