Serves 6 to 8
Because this gazpacho soup is served cold, you can make it at least several hours in advance. Do not serve it straight from the refrigerator, though—for best flavor, let it sit at room temperature for 20 to 30 minutes.
- 3 to 4 large tomatoes, peeled if desired, cored and quartered
- 1 medium Vidalia, Walla Walla or other sweet onion, quartered
- 1 red bell pepper, roasted, peeled, seeded and cut into pieces OR 1 fresh red bell pepper, seeded and cut into pieces
- 2 to 3 large garlic cloves, minced
- 1 cucumber (peeled if waxed), cut into 8 to 10 pieces
- About 1 to 1½ tablespoons balsamic vinegar or fresh-squeezed lime juice
- 1 tablespoon olive oil
- ½ teaspoon Angostura bitters
- ½ teaspoon salt
- Freshly ground pepper
- 8 to 10 fresh basil leaves, minced
- In a food processor, combine tomatoes, onion, pepper, garlic and cucumber. Pulse until almost pureed. (You should have a few bits of vegetable left.)
- Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt, pepper and basil. Refrigerate for at least 1 hour before serving.
- Remove from refrigerator about 20 minutes before serving and taste for seasoning; adjust with vinegar or lime juice, salt and pepper. Serve cold, garnished with garlic-flavored croutons.
Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.
Click here for the original article, Spanish Tapas Menu.