Salsa Dishes from the Garden: Gazpacho

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Photo by sweetbeetandgreenbean/Courtesy of Flickr/
Chilled gazpacho soup makes a refreshing meal on hot days.

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Makes about 6 cups<br />
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<em>For variety, substitute parsley, basil, chervil, or tarragon, alone or in combination, for all or part of the chives. You may substitute a small green or red chile, finely chopped and with seeds and membranes removed, for the paprika.</em>
<p>• 2 cucumbers, peeled and seeded<br />
• 3 large tomatoes, peeled and seeded<br />
• 1 green bell pepper, seeds and membrane removed<br />
• 1 sweet Spanish onion, peeled<br />
• 1 clove garlic, peeled and finely chopped<br />
• 3 cups beef, chicken, or vegetable broth, or water<br />
• Juice of 1/2 lemon or lime, or 1/4 cup cider vinegar<br />
• 1 tablespoon olive oil<br />
• 1/4 cup chopped chives<br />
• 1/2 teaspoon paprika<br />
• Salt to taste</p>
<p>1. Process the first five ingredients and 1 cup of the broth or water in a food processor or blender, or chop the vegetables by hand for a chunkier soup. Add the remaining liquids, chives, and paprika. Salt to taste. Serve chilled.</p>
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Rob Proctor and David Macke grow chiles and anything else they can think of in Denver, Colorado. They are the authors of <em>Herbs in the Garden</em> (Interweave Press, 1997).

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