It’s finally feeling like Spring here in the DFW area! Since warm weather and cold soup were made for each other, I decided to whip up a yummy gazpacho with my fresh, organic tomatoes.
Gazpacho is traditionally made of fresh tomatoes, cucumber, green or red pepper, onion, garlic, red wine vinegar, olive oil, and stale bread. But since I like to live on the edge, I used radishes and fresh dill instead of cucumber and pepper. So while it’s not exactly a traditional gazpacho, it is closely related. Thus, gazpacho’s cousin! 🙂
These days, most gazpacho recipes call for tomato juice. While it adds a lovely deep red hue to the soup, it is not a traditional ingredient. I decided to play the purist (well, sort of-except for the ahem radishes and dill) and accept the shade of red that resulted. The soup tastes delish, and as far as I’m concerned, that’s all that matters!
3 med.-lg. tomatoes
2 celery stalks
1 med. sweet onion (@1 c. chopped)
1 clove garlic or 2 garlic scapes
2 med. radishes or 4-5 tiny ones
2 T. chopped fresh dill
1/4 t. black pepper
juice from 1 lemon
1/4 red wine vinegar
1/4 c. olive oil
1 piece stale bread
Directions (Are you ready for this? It is sooo complicated!)
Place stale bread in a shallow pan of water and soak for 5 minutes. Squeeze out water (so you are left with a bread ‘ball’).
Coarsely chop the veggies.
Place all ingredients into a blender and blend on high.
Place in refrigerator overnight so that flavors blend and soup is well-chilled.
- bon appétit : watermelon-jalapeño gazpacho (jacquelinecote.com)