Now that summer is here, there are still soups you can enjoy to beat the heat. More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Though now that I am older I am tending to enjoy food that have a bit of a kick. However when I was younger my taste tended more to the bland for some reason but this dish has always been one of my favorites. I once even asked my grandmother to make this for my college graduation party. There also exists a molded salad version of this recipe that is equally as delicious but that is for another day. This recipe serves 5-6.
2 large tomatoes
1 large cucumber,pared and halved
1 med onion,peeled and halved
1 med green pepper,quartered, and seeded
1 pimento, drained
3 cups tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 tsp. liquid hot pepper seasoning
1 tsp salt
1/8 tsp black pepper
2 cloves garlic, split
1/2 cup croutons (option)
1/4 cup chopped chives
1: In a electric blender,combine 1 tomato,1/2 cucumber,1/2 onion,1/4 green pepper,the pimento, 1/2 cup tomato juice. Blend covered at high speed until pureed.
2: In large bowl,mix pureed vegetables with the remaining tomato juice,1/4 cup olive oil, the vinegar, hot
pepper seasoning, salt and pepper. Refrigerate mixture mixture, covered until well chilled about 2 hours.
3: Chop separately remaining tomato cucumber, onion and green pepper. Just before serving, crush remaining garlic, add to chilled soup, mixing well. Add salt and pepper to taste and place in chilled bowls. Top with chives and/or croutons (if desired) and serve.