Gazpacho
Serves: 4
Gazpacho is a hearty yet uplifting
start to a meal on a hot summer day; it is also perfect as a lunch with
garlic toast and a simple lettuce salad. This version of gazpacho is
from the traditional mexican recipe that uses tomato as the base for
freshly chopped vegetables. The size, shape, and uniformity of the
vegetables will determine the elegance of the soup. The sizes suggested
will make a beautiful, crunchy soup. The optional garnish of sour cream
and dungeness crab meat provides a luxurious and tasty complement to a
simple soup.
1 Tablespoon Chopped Garlic
1 Medium Red Onion, Diced Small
3 Scallions/Green Onions Diced Medium
1 Anaheim Chili, Peeled, Seeded, And Diced Medium*
1 Poblano Chili, Peeled, Seeded, And Diced Small
1 Cucumber, Peeled, Seeded, And Diced Medium
1/2 Red Bell Pepper, Diced Small
1/2 Green Bell Pepper, Diced Small
4 Garden Tomatoes, Seeded, Peeled, And Diced Medium
2 1/2 Cups Tomato Juice (Canned- Can Also Use V8)
1/4 Cup Balsamic Vinegar
1/2 Cup Fresh Lemon Juice
1 Tablespoon Worcestershire Sauce
Salt & Freshly Ground Pepper To Taste
4 Tablespoons Sour Cream (Optional)
4 Ounces Fresh, Picked-Over Cooked Dungeness Crab Meat (Optional)
My Favorites To Add:
2 Tablespoons Chopped Fresh Parsley
1/2 Teaspoon Chopped Fresh Cilantro
In a large stainless-steel bowl,
combine all ingredients except sour cream and crab meat. Mix well.
Refrigerate for at least 12 hours, during which time the flavors in the
soup will meld into a well-balanced whole. Divide the soup among 4
shallow, rimmed soup bowls. Soup may be served as is, or you can float a
tablespoon of the sour cream in the center of each bowl and sprinkle a
couple of tablespoons of crab meat over each.
* peeling &
seeding chilies: heat 2 or 3 inches of vegetable oil in a deep-sided
skillet until it starts to smoke and to spit when a drop of water is
splashed into it. Have a bowl of ice water ready when you begin
blistering the chilies. Submerge the chilies in the oil, working with
long tongs to prevent burns from hot oil splatters. The chili skin will
begin to blister immediately and will be Completely Blistered In Less
Than A Minute. Quickly Transfer The Chilies To An Ice