Want to add a dash of hot flavor to your cold soup? Blend these ingredients for a simple gazpacho. This is my own twist on a summer favorite. The kids love it when we break out the blender. One, two, three, liquefy!
16 ounces vine ripened cherry tomatoes
1 medium cucumber
1 small sweet red pepper
½ sweet onion
3 cloves garlic
Two tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh French tarragon
Juice from half lemon
¼ teaspoon cayenne pepper (Don’t let the kids measure this –
a little goes a long way.)
½ teaspoon salt
2 tablespoons tomato paste
4 ounces tomato sauce
8 ounces water
6 tablespoons fresh cilantro
Peel cucumber if desired. I don’t peel them. Dice all ingredients. Reserve fresh cilantro for serving time. Puree (yes, we do press the “liquefy” button) all ingredients. Transfer to storage bowl (I use a ceramic bowl) and refrigerate for two-three hours.
Spoon gazpacho into serving bowls and garnish with chopped cilantro. Serves six.