I had friends over for Sunday brunch and decided to make gazpacho soup while tomatoes are still in season. Traditionally, bread is put into the soup, but I decided to make crostini out of a lovely buckwheat baguette, from Maison Kaiser. (When I do indulge in food high in carbs on the weekends, I only eat the best. Eric Kaiser is a third generation French baker who now has bakeries all over the world. His baguettes have won first place in France.) I added a few cheeses and some guacamole and that was our appetizer.
Gazpacho soup is a classic Spanish dish from Seville and is served chilled. If you want a creamier version, add more olive oil.
The key to great gazpacho is the tomatoes and I used heirloom from the farmer’s market. Many recipes blend all the ingredients in a blender or food processor, but I like mine chunky, so I blend the onions, garlic and half the vegetables in a food processor and hand chop the rest. If you like soup smooth, simply blend all the ingredients in a blender or food processor.
If you are not watching your carbs, try gazpacho with a grilled cheese sandwich for an amazing meal!
2 cloves garlic
1 small red onion
2-3 Kirby cucumbers peeled
1 large bell pepper
2 pounds tomatoes, cored
salt, pepper to taste
1 serrano or jalapeno pepper
1 teaspoons balsamic vinegar or lemon
2 T olive oil
Blend the garlic, hot pepper and onion and half the vegetables in a blender or food processor and hand chop the rest. Chill 6 hours to overnight. Serve with hot sauce on the side.
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