Last time I posted a soup recipe, it was a chilly winter's day. And that wasn't so long ago! These days we're into early summer temperatures and what better way to start a dinner or enjoy a refreshing lunch, than with homemade gazpacho. I love it because it usually has a bite, as with this recipe. I started with one I've been using for decades, from Anne Lindsay's New Light Cooking. And then I added some twists and turns of my own because of that extra bite I mentioned.
I realized when it was too late -- guests arriving shortly -- that I'd forgotten to get some croutons. So, since I like potato chips when it's really hot, I crumbled a handful and used that for garnish. It's always nice to have a bit of crunch in a soup.
End result -- tangy, tasty, and refreshing.
4 large tomatoes, quartered
2 clove garlic
half an onion, quartered
1/4 c. chopped cilantro
1 sweet red pepper, seeded and quartered
1 cucumber, peeled, quartered and seeded
1 tomatillo, halved
1/4 balsamic vinegar
2 tbsp extra virgin olive oil
1 can tomato paste
1/2 tsp each salt, freshly ground pepper, and pinch of chili flakes
In a food processor, add garlic and onion; then add red pepper, tomatoes, tomatillo, and cucumber and process until finally chopped. Pour into a large bowl.
Add tomato paste, cilantro, vinegar, oil, pepper, salt, and chili flakes. If it's too thick, add water to get whatever consistency you like.
Cover and refrigerate for at least 30 minutes. (Note: can be refrigerated for up to 2 days)
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Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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Also appearing at www.killercharacters.com
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