Gazpacho, a cold tomato soup,
comes from Andalucía in southern Spain.
Traditionally, a special bowl called a dornillo,
was used to pound the ingredients by hand,
but modern Spanish cooks use a blender.
Ingredients
1 1/2 pounds (6 large) fresh tomatoes in season,
or 28-ounce can of whole tomatoes (with liquid)
1 medium green pepper, washed and cut into pieces
1 small white onion, peeled and cut into pieces
1 large cucumber, peeled and cut into pieces
4 Tablespoons red wine vinegar
1/4 teaspoon tarragon
1 teaspoon sugar
3 cloves garlic, peeled
1/2 cup cold water (if using fresh tomatoes)
Optional garnish: crouton, diced cucumber, diced avocado
Directions:
Place ingredients in a blender
or food processor and blend until almost smooth.
Transfer to a large bowl, cover with plastic wrap,
and chill at least 2 hours or overnight.
Serve in small bowls. May be topped with croutons,
diced cucumber, and diced avocado. Served with bread,
gazpacho makes an excellent summer meal or first course.
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