It’s the season for tomatoes galore and so I wanted to make something featuring this fine fruit. I decided on gazpacho since I haven’t made it in years. As I perused my cookbooks and the web for ideas, it was hard to find a recipe without oil. I did finally find one in My Beef With Meat. (I love this cookbook, by the way!)I made just a few modifications to suit my taste.
6 medium, very ripe tomatoes, cut in chunks
1 medium cucumber, peeled, seeded and cut in chunks
2 celery stalks chopped
1/2 red bell pepper, seeded and diced
1/2 onion, chopped
3 garlic cloves, pressed
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
3 slices sourdough bread, crust removed, cut in cubes
1 teaspoon worcestershire sauce
1 teaspoon sugar
6 shakes tabasco sauce (optional)
2 ripe tomatoes, chopped (to add to puree)
1/2 red bell pepper, chopped (to add to puree)
1/4 cucumber, chopped (to add to puree)
Chopped fresh parsley
Place the tomato, cucumber, red bell pepper, onion, garlic, balsamic and red wine vinegars, worcestershire sauce, sugar, tabasco (if want a little kick in your soup!) in a food processor or a high-speed blender and puree until well blended. Season with salt and pepper to taste.
Pour the puree into a large non-metallic container and add the chopped tomatoes, cucumber and pepper and mix by hand. Chill and serve with chopped parsley as garnish.