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Kathryn’s Texas Kitchen
By Kathryn Williams-Guzman
Jul 20, 2014
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Gazpacho is a cold soup made up of raw vegetables.  This soup is thought to be originally an Arab soup of bread, olive oil, garlic, and water that found its way to Spain and Portugal thanks to the Moors.  It became a part of Andalusian cuisine with the addition of vinegar from the Romans.  Every region has its own variety of gazpacho.  It was especially popular with peasants and shepherds in the south of Spain. 

 

This cold soup is especially good on a hot summer day.  It can be served as an appetizer, an entrée, a side dish, or a tapa.  My husband doesn’t like cold soups, so I heat his on the stove.  Whether you like gazpacho cold or heated, this is a delicious soup and a perfect use of tomatoes fresh from the garden. 

 

Gazpacho with Cilantro Oil

Recipe adapted from Food Network Magazine, Sept 2013

6 servings

 

Ingredients

3 lbs tomatoes roughly chopped

½ large cucumber, peeled and roughly chopped

2 cups cubed day old Italian or French bread, crust removed (1/3 loaf)

2 cloves garlic

¼ cup sherry vinegar

1 cup extra-virgin olive oil

1 TB sugar

Kosher salt & fresh black pepper

 

Toppings

1 bunch fresh cilantro (about 1 cup)

1/3 cup extra-virgin olive oil

1 lemon halved

Kosher salt

½ large cucumber peeled & finely chopped

1 small red Thai chili pepper finely chopped

 

Other Items Needed

Measuring cups and spoons

Cutting board

Chef’s knife

Large bowl

Blender or food processor

Plastic wrap

Serving bowls and spoons

 

Instructions

Combine the tomatoes, cucumber, bread, garlic and vinegar in the  large bowl.  Toss well.  Working in batches transfer to a blender and puree until smooth and thick.  With the motor running slowly add the olive oil and puree until incorporated.  Add the sugar, 1 tsp salt, and pepper to taste.  Pulse to mix.  Transfer to a large bowl.  Cover with plastic wrap and refrigerate until cold. 

 

Rinse out the blender.  Add the cilantro, olive oil, ¼ cup water, ½ lemon, and sugar.  Puree until smooth.  Season with salt. 

 

Combine cucumber, chile and juice from remaining ½ lemon in a bowl.  Season with salt and toss. 

 

Divide the soup among bowls.  Drizzle with cilantro oil and top with cucumber-chile mixture. 

 

Kathryn’s Texas Kitchen shares a recipe for those with gardens or a farmers market.

 

Until next time…

 

 

Bon appétit!

 

frankandkath@hotmail.com