Gazpacho:

Chilled Fresh Tomato & Cucumber Soup

 

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Serves 4 to 6

 

So, Gazpacho isn’t all that new.  It was one of Thomas Jefferson’s favorite recipes, taking advantage of his cherished kitchen garden at Monticello. Jefferson was one of the first to introduce the suspect tomato to American gardens and tables.  It was used liberally in the kitchen at Monticello, in sauces, soups, preserves, salads and ketchup, which had previously been made primarily of fruits like peaches and plums.   This delicious and refreshing soup appeared on his table frequently during the summer.  There are numerous versions of Gazpacho.  The recipe given here is a modernized version of the one served at Monticello.

 

¼ cup olive oil

2 to 3 cloves of garlic, minced

½ cup inexpensive cream Sherry

1 or 2 slices of fresh white bread with the crusts removed and cut into cubes

6 cups of tomato juice, fresh or canned

2 to 3 ripe tomatoes, chopped

1 cucumber, seeded and diced

1 or 2 green onions or scallions, chopped small, including most of the greens

About ¼ cup chopped fresh cilantro, or to taste

 

Salt and Fresh ground black pepper to taste

 

Place the olive oil and garlic in the bottom of a large serving bowl and muddle, with a pestle.  In other words,  mush the garlic and oil together until you have achieved a sort of paste.  Add the Sherry continue to muddle until thoroughly blended, then add the bread cubes and continue until all is a homogonous mush.  Slowly begin whisking in the tomato juice and stock.  Continue whisking until all is well blended.  Add the chopped vegetables, stir and season to taste with salt and pepper.  Serve chilled.

 

 

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        Copyright © 2008 - Geraldine Duncann

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