Ingredients
The following ingredients have 4 Servings
- 2- pounds (910 g) fresh super-ripe red tomatoes, (peeled, seeded, cored and very finely chopped)
- 1 cup (70 g) very finely chopped scallions, (green parts only)
- Half a hothouse English cucumber, (about 6-inches (15 cm), peeled, seeded and very finely chopped)
- ½ green bell pepper, (cored, very finely chopped)
- ½ red bell pepper, (cored, very finely chopped)
- 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent, plus extra)
- 1 to 2 tablespoons red wine vinegar, (or sherry vinegar)
- Kosher salt
- Freshly ground black pepper
- Tabasco; optional
- Fresh herbs; optional, (such as marjoram or basil)
- Hunk of sourdough bread, (equivalent to a large slice, torn into bite-sized pieces)
Instruction
- Stir together your chopped tomatoes, with any juice, with the scallions, cucumber and bell peppers in a nonreactive bowl. Stir in 1 tablespoon of the garlic-infused olive oil. Add about a quarter of the soup mixture to your blender carafe and purée, then stir the purée back into the main mixture.
- Taste and add vinegar to taste along with salt and pepper. Add Tabasco if you like. The soup is ready to serve but I think it is even better after it has sit for about 1 hour for flavors to meld. You can also refrigerate it in an airtight container for up to 1 day, but the brightness of the vegetable flavors will mute.
- For the croutons, heat some of the extra Garlic-Infused Oil in a nonstick pan over medium-high heat, add the sourdough bread chunks and sprinkle with some salt. Toss to coat with oil and cook until toasted and golden brown, tossing several times during cooking for even browning; set aside.
- Serve the gazpacho in bowls, or small glasses for sipping. A larger glass for an appetizer, or a tiny glass for a passed hors d’oeuvres is fantastic.
- Drizzle with remaining 1 tablespoon Garlic-Infused Oil right before serving and add fresh herbs if you like. Top with crunchy croutons and serve. SUMMER IN A BOWL!
