Prep 40 mins
Cook 0 mins
The perfect summer soup. This receipe is adapted from "James McNair's favorites" (more garlic, the addition of sugar and lemon)... and is very very nice. I was attempting to make enough for a couple of meals but we found this so delicious, we ate all of the would-be left-over's as well. Enjoy!!
- 2 1⁄2 lbs tomatoes, peeled and chopped
- 1 cup shallot
- 1 cup sweet pepper, chopped
- 1 cup cucumber, peeled seeded,chopped
- 1 cup tomato juice
- 1⁄4 cup chopped shallot
- 2 cloves garlic, crushed
- 1⁄4 cup white wine vinegar
- 1 tablespoon sugar
- 1⁄2 lemon, juice of
- 2 tablespoons olive oil
- salt and pepper
- mixture chopped tomato
- basil leaves
- Combine the tomatoes, onion, pepper and cucumber.
- Stir in the shallot, garlic, vinegar, sugar, lemon juice, and olive oil.
- Use a blender or food processor to puree.
- I like this better if it is a bit chunky but puree according to taste.
- Pour this mixture into a bowl.
- Season with salt and pepper according to taste.
- Let this mixture sit in the refrigerator for any thing from a couple of hours to a day (better).
- When you want to serve it, let it sit out til it reaches room temperature (about half an hour).
- Scoop into bowls and sprinkle with toppings.
- I like to serve this with cheesy garlic bread.
- It is soooo good.
Very good recipe. Substitution of onion for shallots and deletion of sugar still makes a quite acceptable gazpacho; I also have deleted the oil with no appreciable detriment. (Most gazpacho recipes have way too much oil and breadcrumbs; it's much better with all or almost all fresh vegetable ingredients; except canned tomatoes are better than crummy supermarket tomatoes in gazpacho). I do disagree with the instruction to allow to warm to room temperature to serve. This soup is best served quite cold.