Gazpacho is a refreshing first course I just had to make before the summer ended. The preparation is very easy. Cucumber, roasted red bell peppers, onions and fresh tomatoes are blended together. I flavored the cold soup with garlic, lemon, tarragon, a bit of agave nectar and extra-virgin olive oil. To provide a touch of saltiness, I topped the soup with oil-cured olives.
I served it chilled with "oeuf à la coque"-style quail eggs ("soft-boiled eggs" in English). Accompany it with lightly toasted noor thin bread from the folks at California Lavash and you’ll have a truly fun summer dish!
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1. Info for Gazpacho Soup (Chilled Tomato Soup Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Gazpacho Soup (Chilled Tomato Soup Recipe)
- 1 English cucumber
- 5 cups cherry tomatoes
- ½ small red onion , finely chopped
- ½ tablespoon coarse sea salt
- 1 lemon, freshly squeezed
- 1 red bell pepper, roasted, seeded and coarsely chopped
- 2 cloves herbed marinated garlic, finely minced
- 1 sprig fresh tarragon, finely chopped
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon agave nectar
- ¼ teaspoon Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce), to taste
- ½ teaspoon pink, green and black pepper, freshly cracked
- ¼ cup oil-cured black olives, pitted and coarsely chopped
3. Directions:
- Prepping the cucumbers: Peel 2-3 strips around the cucumber, using a vegetable peeler. Cut it in half lengthwise and use a spoon to remove the seeds. Layer a cooling rack on top of a cookie sheet, and place the cucumber on top. Sprinkle salt on both sides and let sit for 1 hour. Pat dry with a kitchen towel. Coarsely chop and set aside.
- For the soup: In a blender, combine the cucumber, tomatoes (reserve a few slices for garnish), red bell pepper, red onion, garlic, agave nectar, hot sauce and tarragon. Blend until well combined. Season with salt and pepper. Chill in the refrigerator until ready to serve so the flavors blend. Note: The soup can be prepared in advance.
- Assembly time: Check seasoning. Add more salt if necessary. Place the chilled soup into chilled glasses or bowls. Finish with a drizzle of olive oil, the reserved tomatoes, the oil-cured olives and fresh tarragon.
- Serve 3 to 4 quail eggs "à la coque" per person and lightly toasted noor thin bread on the side.
- Bon appétit!