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Posted: Wednesday, 02 September 2009 2:10PM
GAZPACHO
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1 English cucumber
1 large red onion
1 large red bell pepper, seeded
2-3 tomatoes, peeled (about 1 lb)
3-4 cloves garlic
3-4 sprigs fresh basil
1 cup clam juice or chicken broth or water
1/4 cup wine vinegar
1/4 cup olive oil
2 cups tomato sauce
1 orange
hot sauce
Finely chop 1/2 cup each of cucumber, onion, bell pepper and tomato and place into soup tureen. Place the remainder of those vegetables into a blender or food processor along with the garlic and basil. Use as much of the broth as needed to puree the mixture. Add to soup tureen. Stir in vinegar, oil, tomato sauce and juice of the orange. Season with hot sauce. Add one orange rind half, cover and refrigerate for 2-3 hours for the flavors to marry.
Note: For serving on extremely hot days, it would be fun to freeze some of this mixture in ice cube trays and place 2 or 3 cubes in each bowl to keep it chilled. Accompany with toast or garlic bread.
ON AIR: 9/6/09
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Recipe Copyrighted 2009 by Narsai M. David
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