Traditional Gazpacho (Gaspacho Rouge)

The ripe tomatoes give the soup its distinctive taste. Fine chopping of ingredients is key. A food processor may be used, pulsing just until ingredients are chopped.

A blender makes this soup too smooth. My family likes this soup on a blistering hot day.

Gaspacho Rouge (Red Gazpacho)

2015-02-19 12:03:37

Serves 6

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Ingredients

1. 6 to 8 large, ripe tomatoes (1.5 L) peeled, seeded*
2. 1 clove garlic, crushed
3. ½ Spanish onion, finely chopped
4. 1 cucumber, peeled, seeded, finely chopped
5. ¼ cup (60 mL) seeded, finely chopped bell pepper, green, orange or yellow**
6. 2 tablespoons (30 mL) fresh, finely chopped flat-leaf parsley
7. 2 tablespoons (30 mL) finely chopped chives
8. 2 tablespoons (30 mL) sherry vinegar or red wine vinegar
9. 1-1/2 teaspoons (7 mL) salt
10. 1 teaspoon (5 mL) freshly ground pepper
11. 2 cups (500 mL) chicken stock, or 1 can (10 ounces/284 mL) chicken bouillon and 1 can water
12. Dash of liquid red pepper seasoning such as Tabasco, or Sambal oelek (see note in above recipe)

Instructions

1. Press tomatoes through a sieve to remove seeds. In a large bowl, combine sieved tomatoes with garlic, onion, cucumber, bell pepper, parsley, chives, vinegar, salt, pepper and chicken stock, stirring gently to blend ingredients. Cover and chill overnight.
2. Adjust seasonings to taste with more salt and pepper. Serve in chilled bowls.

Julian Armstrong https://www.julianarmstrong.com/