The Food Corner
by Paul Cormier, Salamanders of Kemptville
Gazpacho is a dish that takes advantage of all of your hard gardening work. It may be called a cold soup but it has all of the flavours of fresh tomatoes, peppers, green onions and cucumbers. It’s a Spanish recipe, not so much Mexican. This recipe serves 4 people generously. As usual, increase the quantities as needed.
Garden Gazpacho
Ingredients
- 4 large peeled and chopped tomatoes
- 1 medium size peeled, seeded and chopped cucumber
- 1 seeded and chopped red pepper
- 5 sliced green onions
- 1 tablespoon crushed garlic
- 1 seeded and minced Jalapeño pepper
- 2 ½ cups of tomato juice
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 tablespoons of red wine
- The juice of one lime
- 1 tablespoon of olive oil
- A couple of shakes of Worcestershire Sauce
Preparation
- Place the vegetables in a food processor or blender
- Pulse until they are well chopped
- Pour into a large bowl and add the rest of the ingredients
- Stir to blend well
- Cover with film and refrigerate until well chilled
To serve, you can ladle the Gazpacho into soup bowls, or if you want to be fancy, you can use large balloon wine glasses. You can also float a Danish rusk on top or accompany your soup with fresh bread, such as Grahame’s oatmeal brown. Gazpacho can be prepared well ahead of time, including the day before. Trim your bowl or glass with a slice of cucumber.
You won’t believe the fresh flavour of Gazpacho. Give it a whirl, you’ll like it. It can be prepared well ahead of time, including the day before. Let me know how you did with it, as always, at pcormier@ranaprocess.com.
